Boston Brown Bread Muffins
This bread is classically steamed in a can, which takes a while to cook. This quicker baked version has the same delicious flavor in half the time.
INGREDIENTS | YIELDS 12–15 MUFFINS
- 1 egg
- ⅓ cup canola oil
- ¼ cup brown sugar
- ⅓ cup molasses
- ¾ cup sour cream
- ¾ cup whole wheat flour
- ¾ cup all-purpose flour
- ½ cup cornmeal
- 1 teaspoon baking soda
- ½ teaspoon kosher salt
- 1 cup raisins
Preheat oven to 375°F. Coat a muffin pan with pan spray. Line with paper muffin cups. Combine egg, oil, brown sugar, molasses, and sour cream; mix thoroughly. Set aside.
Combine remaining ingredients in a large bowl. Stir to mix. Make a well in the center, pour the wet mixture into the dry, and stir together until just blended.
Fill muffin cups to the rim with muffin batter. Bake until risen and golden brown, about 20 minutes. A pick inserted into the middle muffin should come out clean. Cool in pan for 15 minutes before removing muffins.
