Pumpernickel raisin muffins

Yield: 9 Servings

Measure Ingredient
¾ cup Rye flour
½ cup Flour
⅓ cup Dark brown sugar
1 teaspoon Baking soda
¼ cup Yellow cornmeal
1 tablespoon Unsweetened cocoa powder
¼ teaspoon Salt
1 cup Buttermilk
1 Lightly beaten egg
2 tablespoons Molasses
1 cup Raisins
¼ cup Lightly salted butter or margarine; melted & cooled

Preheat oven to 400øF, prepare pans. In a large bowl, stir together flour, sugar, cornmeal, cocoa, baking soda & salt. In another bowl, stir together buttermilk, butter, egg and molasses until blended. Add dry mix to wet mix until just combined. Stir in raisins. Spoon into pans & bake for 15-20 mins or until done. Makes 9 muffins. These freeze well.

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