Boston brown bread muffins from The Breakfast Book by Marion Cunningham

  • rye flour
  • buttermilk
  • cornmeal
  • whole wheat flour
  • molasses
  • raisins
  • store-cupboard ingredients

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • macfadden on January 16, 2016

    I didn't like the texture of these muffins much compared to that of traditional, steamed Boston brown bread, though they were easier to make because you don't have to set up a steaming apparatus. I found them a bit gritty.

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