Title: Pumpernickel Raisin Muffins
Categories: Bread
Yield: 9 Servings

3/4 c Rye flour
1/2 c Flour
1/3 c Dark brown sugar
1 ts Baking soda
1/4 c Yellow cornmeal
1 tb Unsweetened cocoa powder
1/4 ts Salt
1 c Buttermilk
1 Lightly beaten egg
2 tb Molasses
1 c Raisins
1/4 c Lightly salted butter or
-margarine; melted & cooled

Preheat oven to 400øF, prepare pans. In a large bowl, stir together flour,
sugar, cornmeal, cocoa, baking soda & salt. In another bowl, stir together
buttermilk, butter, egg and molasses until blended. Add dry mix to wet mix
until just combined. Stir in raisins. Spoon into pans & bake for 15-20 mins
or until done. Makes 9 muffins. These freeze well.

REC.FOOD.RECIPES

From rec.food.cooking archives. Downloaded from Glen's MM Recipe Archive,
http://www.erols.com/hosey.