Family and Kids

  • 3 tablespoons black treacle
  • 50 g (2 oz) lightly salted butter, plus extra for greasing
  • 1 egg
  • 225 ml (7½ fl oz) milk
  • 150 g (5 oz) rye flour
  • 150 g (5 oz) plain flour
  • 1 tablespoon baking powder
  • ½ teaspoon salt
  • 2 teaspoons caraway seeds

Grease a 12-section muffin tray, preferably nonstick. Put the treacle and butter in a small saucepan and heat gently until the butter has melted. Whisk together the egg and milk with a fork in a jug and stir in the treacle and butter.

Put the flours, baking powder, salt and caraway seeds in a bowl and add the wet ingredients. Stir gently until the ingredients are evenly combined. Divide the mixture between the tin sections.

Bake in a preheated oven, 220°C (425°F), Gas Mark 7, for 15 minutes or until well risen. Transfer to a wire rack. Serve warm or cold.

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