Boston Brown Bread Muffins(Low-Fat) Recipe

Name: Boston Brown Bread Muffins(Low-Fat)
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 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. dark brown sugar; 1/3 c. vegetable oil; 1 c. buttermilk; 1 c. raisins

Servings: persons

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. dark brown sugar
1/3 c. vegetable oil
1 c. buttermilk
1 c. raisins

1
Preheat oven to 400u00b0.
2
Pam spray a 12 cup muffin tin.
3
Mix together flours, cornmeal and baking soda in large bowl until blended.
4
In a small bowl, combine egg, molasses, brown sugar, oil and buttermilk.
5
Stir or beat to blend.
6
Stir the egg mixture into the flour mixture and mix well.
7
Add raisins and stir.
8
Fill muffin tins about 1/2 to 2/3 full.
9
Bake for 15 minutes, or until a tester comes out clean when inserted into the center of a muffin.
10
Don't overbake.
11
Serve hot.

956

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 1/2 c. rye flour, 1/2 c. yellow cornmeal, 1/2 c. whole wheat flour, 3/4 tsp. salt, and more.

Yes, Boston Brown Bread Muffins(Low-Fat) falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Boston Brown Bread Muffins(Low-Fat)

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