Limpa—a moist rye bread from Sweden—is often flavored with aniseed (or fennel), caraway seeds, and orange zest. These same ingredients also come together to produce the following fragrant muffins.
Can be prepared in 45 minutes or less.
Recipe information
Yield
Makes 12 muffins
Ingredients
1 1/2 cups all-purpose flour
1 cup rye flour*
1 tablespoon baking powder
1 teaspoon salt
1 1/4 teaspoons aniseed
1 1/4 teaspoons caraway seeds
1 cup milk
1 large egg
1 teaspoon freshly grated orange zest
1/2 stick (1/4 cup) unsalted butter, melted
2 1/2 tablespoons unsulfured molasses
*available at natural foods stores and specialty foods shops
Preparation
Step 1
Preheat oven to 425°F. and butter twelve 1/3-cup muffin tins.
Step 2
In a bowl whisk together flours, baking powder, salt, aniseed, and caraway seeds. In a small bowl whisk together milk, egg zest, butter, and molasses. Add milk mixture to flour mixture, stirring until just combined (do not overmix).
Step 3
Divide batter evenly among muffin tins and bake in middle of oven 15 to 20 minutes, or until a tester comes out clean.
