Some ingredients languish in my pantry during the summer months, and then, as the weather cools, I again begin to regularly use them. Rye flour and molasses are two such ingredients. I hadn’t used either in months, but when I came across a hundred-year-old recipe for Rye Gems (Muffins) that called for both ingredients, I just had to try it.
The rustic sweetness of the molasses merges beautifully to create a hearty muffin. The Rye Gems make a nice dinner muffin. I served them with butter. They nicely complemented the roast beef and baked winter squash that I served with them.
Here’s the original recipe:
Gem pans traditionally were made of cast iron, but I just used my usual muffin pans and it worked fine.
Here’s the recipe updated for modern cooks:
Rye Gems (Rye Muffins)
1 2/3 cups rye flour
1 1/3 cups flour
4 teaspoons baking powder
1 teaspoons salt
1/4 cup molasses
1 1/4 cup milk
3 tablespoons melted butter
Preheat oven to 400° F. Sift together rye flour, flour, baking powder and salt. Add molasses, milk, eggs, and melted butter; stir to combine. Grease gem pans (muffin pans), and then fill each gem 3/4th full with batter. Bake for approximately 20 – 25 minutes or until an inserted wood pick comes out clean.