Boston Brown Bread Muffins(Low-Fat)

• 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 400u0b0.
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.
12. Makes 1 dozen muffins.

rye flour, yellow cornmeal, whole wheat flour, salt, baking soda, egg, molasses, brown sugar, vegetable oil, buttermilk, raisins

Taken from www.cookbooks.com/Recipe-Details.aspx?id=1043783 (may not work)