Coriander Rye Muffins

I'll begin this post by saying that I don't like rye bread, so trying this recipe was a stretch. I'm not familiar with coriander, either, but I gave it a whirl. The verdict: I don't like coriander. Like, at all. So I shaved the top of the coriander seeds and put on some vegan butter, and it tasted better.

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INGREDIENTS:

- 3 Tbsp. coriander seeds
- 1 1/4 cups plain unsweetened soy or almond milk
- 4 tsp. apple cider vinegar
- 3 Tbsp. ground flax seed
- 1 1/4 cups rye flour
- 3/4 cups whole wheat flour or white whole wheat flour
- 1/4 cup canola oil
- 1/3 cup molasses


DIRECTIONS:

1. Preheat oven to 350 F and generously grease a 12-cup muffin pan. In a small skillet over low heat toast the coriander seeds for 1 1/2 minutes. Set aside 1 Tbsp. of coriander seeds for a topping, then pour the remainder into a large mixing bowl.

2. In a 2-cup liquid measuring cup (I used 4 cups, which I preferred) whisk together the soy milk, vinegar, and flax seed and set aside for 2 minutes. Meanwhile in the mixing bowl with the coriander seeds stir together rye flour, whole wheat flour, cocoa powder, baking powder, baking soda, and salt, then form a well in the center. Return to the soy milk mixture and whisk in the oil and the molasses, then pour into the center of the dry ingredients.

3. Use a rubber spatula to stir together only just enough to moisten the dry ingredients, then divide the batter among the 12 muffin cups. Sprinkle the tops of the muffins with reserved coriander seeds. Bake for 26-32 minutes.


Taken from Vegan Eats World by Terry Hope Romero, page 202-203.