Pumpernickel raisin muffins
9 Servings
Ingredients
| Quantity | 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 |
Directions
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.
REC.FOOD.RECIPES
From rec.food.cooking archives. Downloaded from Glen's MM Recipe Archive, .