Boston Brown Bread Muffins

Ingredients

1/2 cup rye flour	1/2 cup yellow cornmeal
1/2 cup whole wheat flour	1/2 t salt
1 1/2 t baking soda	1 egg (1 1/2 t egg replacer + 2 T soy milk)
1/3 cup molasses	1 1/2 t vanilla
1/3 cup brown sugar	1/3 cup canola oil
1 cup buttermilk (or 1 cup soy milk + 1 T lemon juice)	1 cup raisins

Directions

Preheat oven to 400. Grease muffin tin (12 muffins).

Mix together flours, cornmeal, salt and baking soda. In a small bowl combine the egg, molasses, brown sugar, oil and buttermilk. Stir or beat to blend well. Stir the egg mixture into the flour mixture and mix well. Add the raisins and stir to mix.

Pour into muffin tins. Bake for 15 minutes or until a toothpick comes out clean when inserted into the center of a muffin. Don't over bake. Serve hot. Good with cream cheese.

Notes

From "The Breakfast Book" by Marion Cunningham p 61.