Doesn't the new year just scream.......TRY SOMETHING NEW FOR A CHANGE!! Well , no problem here. Just ask my family and they will tell you, I am forever trying something new. At least in the kitchen and in my craft room .Everything always sounds so tasty .....so fresh, so OMG I have to try this.
Preheat oven to 325 degrees Butter muffin tins.They claimed this would make 12 muffins and I did follow their directions BUT, with such dense flours being used I think dividing the batter into 6 tins will be my choice next time.First CHOP 1/3 CUP CANDIED GINGER AND SET ASIDE
In a bowl combine: 2/3 CUP OF CORNMEAL
1/2 CUP WHOLE WHEAT FLOUR
1/2 CUP RYE FLOUR
3/4 TEASPOON BAKING POWDER
1/2 TEASPOON BAKING SODA
1/2 TEASPOON TABLE SALT
In a smaller bowl whisk together:1CUP BUTTERMILK
1/4 CUP VEGETABLE OIL
1/3 CUP DARK MOLASSES
1 LARGE EGG
Add liquid to flour and mix till just blended.Didn't dirty my mixer for this one.A spatula was enough.Stir candied ginger into batter reserving a little for the tops. Divide batter into buttered muffin tins. No paper needed Bake 10 minutes NOW SPRINKLE REMAINING GINGER ON TOP OF BREAD/MUFFINS and continue to bake 10-12 minutes.
I'm eyeing my memere's bean pot. These might just be the thing to bring back an old tradition.
"said the hobbit."