These rye muffins are so good, super-healthy and make a great whole-grain complement to soups and stews.  They're also a snap to make and bake up light and fluffy in 15 minutes!  I prefer to use organic ingredients when available.

1 Cup Rye Flour
1 Cup Whole Wheat Flour
1/4 Cup Chia Seed
1/3 Cup Hemp Protein Powder
1/2 Cup Olive Oil
2 Tblsp Raw or Brown Sugar
1 Cup Soy, Almond or Coconut milk
1 Tsp Salt
1 Tsp Baking Soda
1 Tsp Baking Powder
1/4 Cup Caraway Seed
1 Large Egg

Combine all the dry ingredients, mix well then blend in all of the remaining ingredients and mix until thoroughly combined.  Batter should be somewhat fluid, similar to pancake batter - you may need to add a bit more milk or water to get the proper consistency.  Bake in lightly oiled muffin tins (or papered tins) for approximately 15 minutes at 400 Degrees F (or until lightly browned and a toothpick comes out clean).  These will keep well in a sealed container for a few days and do freeze well, but are best when served warm and fresh out of the oven.  Yum!!