Rye Gems

Preheat oven to 425°F (220°C). Grease a muffin tin or gem mold with shortening or oil.

Combine rye flour, white flour, salt, baking powder, and sugar in a large bowl, whisking together until evenly blended.

Create a well in the center of the dry ingredients. Pour melted shortening, beaten egg, and water or milk into the well.

Stir the wet ingredients together, then fold into the dry ingredients until just combined; the batter should be slightly lumpy and not overmixed.

Divide the batter evenly among the prepared muffin cups or gem molds, filling each about two-thirds full.

Bake for 15–20 minutes until the gems are golden brown on top and a toothpick inserted into the center comes out clean.

Remove from oven and let cool in the tin for 2–3 minutes, then turn out onto a wire rack to cool slightly before serving.