Rye sift flour and mix with salt and sugar

Add water, vegetable oil and soda, quenched with vinegar. Knead the dough, that would avoid lumps. Then add seeds and stir again.

Tins of grease and fill two thirds of the volume. Can be soaked in water with your hands slightly to align the top future muffins. You can decorate seeds.

Bake muffins in a preheated 180 0C oven for 35-40 minutes Readiness check with a wooden stick.

Here are rye muffins turn out. The crumb is quite dense, as there is only rye flour. I love to buy all sorts of colourful culinary magazines and cooking recipes that are printed there. But I began to notice that the recipes are inaccurate, or not all the ingredients can be specified. And I can stick quite inappropriate recipe. So this recipe is tested and approved. Although the magazine had a dough whisk, but I it was not possible because the dough was very thick.

At the request of added photos in the section.

The crumb is quite dense, but not solid. Some seeds somehow become slightly greenish. Don't know exactly why that is, maybe the reaction of baking soda with the vinegar gave this color :-)