Boston Brown Bread Muffins
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INGREDIENTS
- 1/2 c Rye flour
- 1/2 c Whole-wheat flour
- 1 ts Baking soda
- 1 Lightly beaten egg
- 1/3 c Vegetable oil
- 1/4 c Sugar
- 1 c Raisins
- 1/2 ts Salt
- 1/2 c Flour
- 3/4 c Buttermilk
- 1/2 c Yellow cornmeal
- 1/3 c Molasses
INSTRUCTIONS
Preheat oven to 400F, prepare pans. Stir together flours, cornmeal, sugar, b/soda & salt. In another bowl stir together buttermilk, oil, molasses & egg until blended. Add dry mix to wet mix until just combined. Stir in raisins. Spoon into pans & bake 15-20 mins or until done. Makes 10 muffins. REC.FOOD.RECIPES From rec.food.cooking archives. Downloaded from G Internet, G Internet.
NOTES
Nutrition
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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| Serving Size: 1 Serving (122g) | ||
| Recipe Makes: 10 Servings | ||
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| Calories: 382 | ||
| Calories from Fat: 53 (14%) | ||
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| Amt Per Serving | % DV | |
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| Total Fat 5.9g | 8 % | |
| Saturated Fat 0.6g | 3 % | |
| Monounsaturated Fat 3.2g | ||
| Polyunsanturated Fat 1.7g | ||
| Cholesterol 0.7mg | 0 % | |
| Sodium 152.7mg | 5 % | |
| Potassium 482.8mg | 13 % | |
| Total Carbohydrate 80.5g | 24 % | |
| Dietary Fiber 5.9g | 24 % | |
| Sugars, other 74.6g | ||
| Protein 6g | 9 % | |
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Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
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Calories per serving: 382
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