Classic muffin recipe: Boston brown bread muffins!
- ½ cup rye flour
- ½ cup yellow cornmeal
- ½ cup all-purpose
- or whole wheat flour
- ¾ tsp salt
- 1 ½ tsp baking soda
- 1 egg
- ⅓ cup Crosby’s Fancy Molasses
- ⅓ cup packed dark brown sugar
- ⅓ cup vegetable oil
- 1 cup buttermilk or soured milk*
- ½ tsp vanilla
- 1 cup golden raisins, currants or dried cranberries
Mix together the flours, cornmeal, salt, and baking soda.
In a separate bowl, combine the egg, molasses, sugar, oil, buttermilk and vanilla.
Blend well. Stir the buttermilk mixture into the dry ingredients, along with the fruit, mixing gently until just combined.
Fill the prepared muffin tins 3/4 of the way
Bake at 400°F for 15-20 minutes (until tester comes out clean.)
*To sour you milk add 1 Tbsp. of vinegar to the cup of milk. Let sit for 5 minutes.
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