Pumpernickel Muffins

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Ingredients

• 1 cup all-purpose flour
• 1/2 cup rye flour
• 1/2 cup whole-wheat flour
• 2 teaspoons caraway seeds
• 1 teaspoon baking soda
• 1/2 teaspoon salt
• 1 cup buttermilk
• 1/4 cup vegetable oil
• 1/4 cup light molasses
• 1 large egg
• 1 (1-ounce) square unsweetened chocolate, melted and cooled

Directions

• 1
  Preheat oven to 400°F. Grease or line 12 (21/2-inch) muffin cups with paper baking cups.
• 2
  Combine all-purpose flour, rye flour, whole-wheat flour, caraway seeds, baking soda and salt in large bowl; mix well.
• 3
  Place buttermilk, oil, molasses and egg in small bowl; mix until well blended. Stir in melted chocolate.
• 4
  Stir buttermilk mixture into flour mixture just until moistened. Spoon batter evenly into prepared muffin cups.
• 5
  Bake until toothpick inserted in centers comes out clean, about 20 to 25 minutes. Immediately remove muffins from pan.
• 6
  Cool on wire rack about 10 minutes. Store muffins at room temperature in tightly covered container up to 2 days.