Back Bay Brown Bread Muffins


  • 1/2 cup flour
  • 1/2 cup whole-wheat flour
  • 1/2 cup yellow cornmeal
  • 1 tsp. baking soda
  • 1/2 tsp. salt
  • 1/2 tsp. allspice
  • Ad
  • 1 cup buttermilk
  • 1/3 cup molasses
  • 1/2 cup dark raisins, chopped
  • 1/2 cup walnut pieces, chopped
  • Confectioners' sugar, opt.


Grease 12 muffin pan cups. In large bowl combine flour, cornmeal, baking soda, salt and allspice; stir in buttermilk and molasses to blend thoroughly. Stir in raisins and 1/2 cup chopped walnuts. Spoon batter into prepared muffin pan cups, filling each almost to the top; cover pan tightly with foil.

Place muffin pan in 14x9 inch roasting pan; place roasting pan over burner on top of stove. Carefully pour enough boiling water into roasting pan to come halfway up the sides of muffin pan cups; cover roasting pan tightly with additional foil. Steam over low heat 45 minutes until wooden pick inserted in center of muffin comes out clean. Remove muffin pan from water bath; cool muffins in pan on wire rack 5 minutes.


Remove from pan; press walnut piece into top of each. Serve warm or at room temperature, sprinkled with confectioners' sugar, if desired. Makes 12 muffins.

By Robin from Washington, IA


May 19, 20130 found this helpful

Doesn't the batter stick to the foil as it rises?

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