Rye Muffins

Ingredients

• 1 pint Rye flour
• 1/2 pint Corn meal
• 1/2 pint All-purpose flour
• 1 teaspoonful Granulated sugar
• 1 teaspoonful Salt
• 3 teaspoonfuls Baking powder
• 1 tablespoonful Butter (or vegetable shortening) (Originally lard. Substituted with butter for modern preference. Can also use vegetable shortening for similar texture.)
• 2 large Eggs
• 1 pint Whole milk

Instructions

1. 1In a large bowl, sift together the rye flour, corn meal, all-purpose flour, sugar, salt, and baking powder.
2. 2Cut in the cold butter (or vegetable shortening) into the dry ingredients until the mixture resembles coarse crumbs.
3. 3In a separate bowl, whisk the eggs and milk together.
4. 4Add the wet ingredients to the dry ingredients and mix until just combined. The batter should be smooth but slightly firm.
5. 5Preheat oven to 400°F (200°C). Grease muffin pans well.
6. 6Fill the prepared muffin cups 2/3 full. Bake in the preheated oven for 15 minutes, or until a toothpick inserted into the center comes out clean.