The most famous New England bread is Brown Bread. It is blend of wheat and cornmeal and sometimes rye. The bread is usually steamed, often in cans. B&M offers brown bread with or without raisins. I never knew about brown bread until I moved to Boston and was dating my husband. Sometimes for Sunday dinner, there would be brown bread. Being a Southerner, we would have buttermilk biscuits on the dinner table. Being north of the Mason Dixon line, I had to get use to bread out of a can. These muffins are a version of the traditional Boston Brown Bread. Since St. Patty's Day is this weekend, I figured I would try a few recipes in between preparing for a wedding this week. Hope you enjoy the recipe and the next few to follow.
Ingredients: 1c whole wheat flour, .5 c cornmeal, 1.5 tsp baking soda, 3/4 tsp sea salt, 1/3 c dark brown sugar (packed), 1 egg, 1/3 c dark molasses, 1/3 c canola oil, 1 c buttermilk, 1 c raisins*
Instructions: (1) Preheat oven to 400 and prep a 12-c or 6-c muffin pan with cooking spray or paper linings. (2) Whisk flour, cornmeal, baking soda, and salt in a large bowl. (3) In a medium bowl, whisk brown sugar, egg, molasses and oil until well blended. Whisk in buttermilk until blended. (3) Add egg mixture to flour mixture and stir just until blended. Fold in raisins. (4) Divide batter equally amongst prepared muffin cups. Bake until toothpick comes out clean, about 16 minutes (longer if using a bigger pan). Cool in a pan for a few minutes and serve while still warm or transfer to a rack and cool completely.
*I opted not to have raisins in my brown bread.
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