Cornbread Muffins

1 cup of rye flour
1 cup of barley flour
1 cup of yellow cornmeal
1 1/2 teaspoons of baking powder
1 teaspoon of baking soda
2 Tablespoons of ground flax seed
3/4 c. sugar
1/2 cup of safflower oil
1 1/4 cup plus 2 Tablespoons of enriched rice milk

Preheat oven to 400 degrees. Put all of the dry ingredients and a bowl and whisk until evenly mixed. In a separate container stir together wet ingredients. Pour wet ingredients into bowl of dry ingredients and fold together with a spatula until wet (lumpy is okay). Fill muffin pan cups and bake about 20 minutes.