BROWN BREAD MUFFINS
"These are good with any soup or chowder that contains beans."
1 cup finely ground or sifted whole wheat flour
1 cup medium rye flour
1/4 cup sugar
1 teaspoon flaking soda
1/2 teaspoon salt
1 cup raisins*
1 cup buttermilk
1/4 cup canola oil
1/4 cup molasses
1 large egg
Preheat the oven to 375 degrees F. Grease 12 muffin cups or use paper liners.
In a mixing bowl, stir together the flours, sugar, baking soda, salt and raisins.
In another bowl, stir together the buttermilk, oil, molasses and egg. Add the liquid ingredients to the dry mixture and mix just until moistened: do not overmix. Spoon the batter into the prepared muffin cups.
Bake for 18 to 20 minutes, or until lightly browned. Cool on wire racks. Serve warm or cold.
*Sometimes I marinate the raisins overnight in 1 to 2 tablespoons rum, adding them to the batter after mixing.
Makes 12 muffins
Source: The Wooden Spoon Book of Home-Style Soups, Stews, Chowders, Chilis and Gumbos by Marilyn M. Moore
"These are good with any soup or chowder that contains beans."
1 cup finely ground or sifted whole wheat flour
1 cup medium rye flour
1/4 cup sugar
1 teaspoon flaking soda
1/2 teaspoon salt
1 cup raisins*
1 cup buttermilk
1/4 cup canola oil
1/4 cup molasses
1 large egg
Preheat the oven to 375 degrees F. Grease 12 muffin cups or use paper liners.
In a mixing bowl, stir together the flours, sugar, baking soda, salt and raisins.
In another bowl, stir together the buttermilk, oil, molasses and egg. Add the liquid ingredients to the dry mixture and mix just until moistened: do not overmix. Spoon the batter into the prepared muffin cups.
Bake for 18 to 20 minutes, or until lightly browned. Cool on wire racks. Serve warm or cold.
*Sometimes I marinate the raisins overnight in 1 to 2 tablespoons rum, adding them to the batter after mixing.
Makes 12 muffins
Source: The Wooden Spoon Book of Home-Style Soups, Stews, Chowders, Chilis and Gumbos by Marilyn M. Moore
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