Stephen Dixon's Recipe

Boston Brown Bread Muffins

Category: Recipes

These muffins have all the virtues of classic steamed Brown Bread but are much quicker to make.

1/2 C. Rye flour
1/2 C. yellow cornmeal
1/2 C. whole wheat flour
3/4 Tsp. Salt
1 1/2 tsp. baking soda
1 egg
1/3 C. molasses
1/3 C. vegetable oil
1/3 C. firmly packed dark brown sugar
1 C. buttermilk
1 C. golden raisins

Preheat the oven to 400 degrees F. Grease the muffin tins.

Mix together with a fork the rye flour, cornmeal, whole wheat flour, salt and baking soda in a large bowl until blended. In a small bowl, combine the egg, molasses, brown sugar, oil and buttermilk. Stir or beat to blend well. Stir the egg mixture into the flour mixture and mix well. Add the raisins and stir to mix.

Fill the muffin tins about one-half to two-thirds full. Bake for 15 minutes, or until a straw comes out clean when inserted into the center of a muffin. Don't overbake! Serve hot.