Friend Susan was hungry for Boston Brown Bread, you know, the kind that came in a can. She didn’t find it at the IGA, so she looked up a recipe and made her own. She says the muffins are especially good cut in half and spread with cream cheese.

Butter (for the muffin tin)
2/3 C corn meal
½ C whole-wheat flour
½ C rye flour
¾ t baking powder
½ t baking soda
½ t salt
1 C buttermilk
¼ C vegetable oil
1/3 C molasses
1 large egg
1/3 C chopped candied ginger or raisins

Preheat oven to 325°and set a rack in the middle of the oven. Generously grease muffin tin and set aside. Place a pan of very hot water on the lowest rack of the oven.

In a large bowl, combine the corn meal, wheat flour, rye flour, baking powder, soda and salt. In a medium-sized bowl, whisk together the buttermilk, oil and molasses. Whisk the egg into the liquid ingredients. Add the liquid to the dry ingredients and stir. Add the ginger or raisins. Divide batter equally among the muffin cups.

Bake for 18 – 20 minutes, or until the muffins test done.

–Contributed by Susan Elliott, Eureka, IL

© 2015 Karen D. Fyke • All rights reserved