My mother used to make muffins nearly once a week. In the winter she would make hearty bran muffins that we would drizzle honey over and in the spring and summer she would use fresh blueberries. Somehow we were consistently able to eat all of them, no matter how many there were. There’s just something about the simplicity of a muffin that’s appealing. Especially biting into the top!
Here’s a savory recipe for rye and cornmeal muffins with the addition of caraway, reminiscent of black bread and pumpernickel. They go great as they are or in combination with a hearty soup or smoked fish/cheese.