Strong molasses provides a good source of iron in an easy-to-make muffin.
One of my favorite breads is a steamed brown bread called Boston brown bread. It is made with cornmeal and flour, and is the inspiration for these muffins, which are easier to make. The strong molasses, which is a good source of iron, flavor will mask the bean flavor of commercial gluten free mixes, so feel free to use one.
grams (approximately 1 cup) cornmeal
grams (approximately 1 cup) whole grain gluten-free mix or all-purpose gluten-free mix
grams (approximately 1/4 cup) soy flour or additional all-purpose gluten-free mix
grams (1 teaspoon) ground ginger
grams (2 teaspoons) baking powder
grams (1 teaspoon) baking soda
grams (rounded 1/2 teaspoon) salt
grams (1 cup) plain low-fat yogurt or buttermilk
grams (1/2 cup) blackstrap molasses
grams (1 teaspoon) vanilla
grams (1/3 cup) canola or grape seed oil
grams (1/2 cup) raisins (optional)
180 calories; 8 grams fat; 1 gram saturated fat; 0 grams trans fat; 4 grams monounsaturated fat; 2 grams polyunsaturated fat; 23 grams carbohydrates; 0 grams dietary fiber; 12 grams sugars; 3 grams protein; 32 milligrams cholesterol; 325 milligrams sodium
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