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 egg
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.