Thursday, February 27, 2014

Buns and bums...

Look at these Boston Brown Bread Muffins.  My bloggy friend, Anna from Thimbleanna shared the recipe, and let me tell you, these babies are scrumptious!  I could eat a whole panful by myself.  If you like a good bran muffin, you will love these.  The sweet, whole grain buns pair nicely with a savory meal or can be eaten as a breakfast muffin or snack.  I reduced the sugar and molasses to 1/4 cup each and they were still plenty sweet enough.  I didn't have rye flour, but just used more whole wheat flour instead.  I'm going to be making this recipe quite often.  They are easy, quick, and nutritious.  

Boston Brown Bread Muffins

1/2 cup (2 0z/60 g) rye flour
1/2 cup (3 oz/90 g) yellow cornmeal
1/2 cup (2 oz/60 g) whole-wheat (wholemeal) flour
1 1/2 teaspoons baking soda
3/4 teaspoon salt
1 cup (8 fl oz/250 ml) buttermilk
1/3 cup (2 oz/60 g) firmly packed dark brown sugar
1/3 cup (3 fl oz/80 ml) vegetable oil
1/3 cup (4 oz/125g) molasses
1 egg
1 cup (5 0z/155 g) raisins (optional)

Preheat oven to 400 degrees F (200 degrees C). Butter standard muffin tins.
In a medium bowl stir and toss together the rye flour, cornmeal, whole-wheat flour, baking soda and salt. Set aside. In a small bowl whisk together the buttermilk, sugar, oil, molasses and egg until smooth. Add to the combined dry ingredients and stir just until blended. Stir in the raisins, if desired.
Spoon into the prepared muffin tins, filling each cup about two-thirds full. Bake until a toothpick inserted in the center of a muffin comes out clean, about 15 minutes. Cool in the tins for a moment, then remove.  Makes about 12 standard muffins.

I calculated the nutrition info as follows:
176 calories, 8.2 g fat, 8.9 g sugar, 3.4 g protein, 23.8 g carb. 
Weight Watchers points:  2

OnlyDaughter and her two girls came for a few days while their Daddy was out of town.  We had a good time together and the girls loved going to the lambing barn and fiddling with the newly acquired bum lamb.  This one lived in our mudroom for a few days before getting a goat mama in town.  It's been very cold and the weatherman says there are even colder days and snow yet to come.  We're almost done lambing (30 head left) but these next days might be challenging with the deep cold we're going to experience.  Poor babies in the cold barns.  We're doing our best to keep the barns well-strawed and warm.  It sounds like many of us in the USA are going to get another cold blast.  I hope you'll all be cozily tucked in your warm homes.  Take care!


  1. Oh have your work cut out for you for keeping everyone warm with these arctic blasts! How fun to have some extra company to cuddle with!

  2. I love that recipe, I will have to make those. I bet I could eat a whole pan myself too.
    I love that photo of your granddaughter and the bummer lamb. So sweet. I am so sorry you are getting more cold. Spring is around the corner. It really has been a cold winter for you this year.

  3. I saw it on Anna' blog too. I have been wanting to try it. Thanks for the review. I think now I must. Stay warm.

  4. Our cold is nothing like your cold, Jody, but we also dipped back down below freezing the past two nights. That's hard, after having a few truly spring days! Our bees have been flying ... or trying to. Those muffins do look great.

  5. I love Boston Brown Bread, and those muffins look scrumptious! I hope you have plenty of those and plenty of wood for the fire place on hand when the cold winds blow!


  6. ooooh, the buns remind me of when I used to make Boston Brown Bread in coffee cans. I think the recipe was from good ol' Diet for a Small Planet....mouth-watering memories.

  7. YUM! Gorgeous buns! Oh, I'll be praying for the cold and the new lambs. I love the goat mother idea. Smart!

  8. Yay! I'm glad you liked the recipe. And I'm glad to know it will work without the rye flour -- that was a little tricky to find LOL. Oooh, and look at that adorable little bummy -- soooo cute!

  9. With all those baby lambs, I bet grandma's is the best place to be. Thank you for sharing the recipe. I will have to try it. Clarice


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