Marion Cunningham's Boston brown bread muffins from The Wednesday Chef by Marion Cunningham and Luisa Weiss

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Notes about this recipe

  • jenmacgregor18 on March 20, 2023

    Delicious. I subbed white whole wheat flour for the AP, medium-grind cornmeal for fine and regular raisins for golden. These are lovely with cream cheese or salted butter. They disappeared quickly.

  • anya_sf on March 14, 2023

    Really tasty, enjoyable breakfast. Made with whole grains, not too sweet or fatty.

  • hillsboroks on March 10, 2023

    These muffins are a delight, not only are they fast to make but they have a delightful flavor very much like the Boston brown bread that comes in a can. We ate them fresh out of the oven with softened cream cheese and my husband raved about them. I did use regular raisins rather than golden raisins and I think this substitution only added to their authentic flavor. I used used medium grind cornmeal because that is all I had on hand but I want to try them again using fine ground cornmeal. I will be making these muffins again soon.

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