In a large frying pan, saut� in bacon far or oil until golden, then cool:
1/2 cup finely chopped onion
1 1/2 tsp caraway seeds, or to taste
1/4 cup bacon fat or oil
In a large bowl, add and combine well:
1/4 cup light molasses
1 cup milk
onion mixture as prepared above
In a smaller bowl, combine well:
1 cup all-purpose flour, unsifted
1 cup whole wheat flour, unsifted
1 tbsp baking powder
1/2 tsp baking soda
1 tsp salt
Combine wet and dry mixtures and fold together gently until just mixed. Spoon into prepared pan. Bake at 200 C (400 F) for 20 to 25 minutes. Remove from pan and cool on rack. Makes 12 medium-sized muffins.
These go well with potato soup and fish. Substitute dill seed for the caraway for Dill Onion Muffins.