Boston Brown Bread Muffins(Low-Fat)
Delight in these moist, flavorful Boston Brown Bread Muffins with raisins, lightly spiced and perfect for breakfast or snack, appealing to those seeking a low-fat treat.
Ingredients
Instructions
- Preheat oven to 400°F.
- Spray a 12-cup muffin tin with Pam or similar non-stick spray.
- Mix together rye flour, yellow cornmeal, whole wheat flour, salt, and baking soda in a large bowl until blended.
- In a small bowl, combine egg, molasses, dark brown sugar, vegetable oil, and buttermilk.
- Stir or beat to blend well.
- Pour the egg mixture into the flour mixture and stir until combined.
- Add raisins and stir to distribute evenly.
- Fill muffin tins about halfway to two-thirds full with batter.
- Bake for 15 minutes, or until a tester inserted into the center of a muffin comes out clean.
- Remove from oven and avoid overbaking.
- Serve muffins hot.
Tips & Substitutions
For added flavor, consider incorporating spices like cinnamon or nutmeg into the dry ingredients. If you don't have buttermilk, you can substitute it with regular milk mixed with a tablespoon of vinegar or lemon juice. Try using honey instead of molasses for a different sweetness profile. These muffins can also be made with gluten-free flour blends for a gluten-free version.
Serving Suggestions
Serve these delightful muffins warm, perhaps with a smear of butter or a drizzle of honey. They pair beautifully with a cup of coffee or tea for breakfast or as an afternoon snack. For a complete meal, enjoy them alongside a bowl of soup or a fresh salad, making them a versatile addition to any table.
Storage & Reheating
Store any leftover muffins in an airtight container at room temperature for up to three days. For longer storage, freeze them in a zip-top bag for up to three months. To reheat, simply place them in the microwave for about 15-20 seconds or warm them in the oven at 350°F for about 5-10 minutes until heated through.
Nutrition & Diet Analysis (per serving)
Each serving of Boston Brown Bread Muffins(Low-Fat) contains roughly 226 calories, with 3g protein, 29g carbohydrates, and 12g fat. It is a good source of vitamin A (19% of the Daily Value). Note that it is relatively high in sodium, at 1151mg per serving (50% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use a different type of flour in this recipe?
Yes, you can substitute the rye flour with spelt or oat flour for a different flavor and texture. Just keep in mind that the muffins may vary slightly in taste and consistency. If you choose to use all-purpose flour, you may need to adjust the liquid slightly for the right batter consistency.
Can I omit the raisins from the recipe?
Absolutely! If you're not a fan of raisins, you can omit them entirely or substitute with other mix-ins like chopped nuts, dried cranberries, or chocolate chips for a sweeter twist. Just make sure to keep the overall volume of add-ins similar to maintain the muffin's texture.
How can I make these muffins sweeter?
To increase the sweetness, you can add an extra tablespoon or two of dark brown sugar or molasses to the batter. Alternatively, consider adding some finely chopped ripe bananas or applesauce, which will naturally sweeten the muffins while keeping them moist.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).