By Martha Rose Shulman
- Total Time
- About 45 minutes
- Prep Time
- Advance preparation: These keep for a couple of days out of the refrigerator, for a few more days in the refrigerator, and for a few months in the freezer.
- Rating
- 4(145)
- Notes
- Read community notes
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.
Featured in: A Hodgepodge of Muffins, All Gluten-Free
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Ingredients
Yield:12 muffins (⅓ cup tins)
- 140grams (approximately 1 cup) cornmeal
- 140grams (approximately 1 cup) whole grain gluten-free mix or all-purpose gluten-free mix
- 35grams (approximately ¼ cup) soy flour or additional all-purpose gluten-free mix
- 2 7/10grams (1 teaspoon) ground ginger
- 10grams (2 teaspoons) baking powder
- 5grams (1 teaspoon) baking soda
- 3½grams (rounded ½ teaspoon) salt
- 2eggs
- 240grams (1 cup) plain low-fat yogurt or buttermilk
- 175grams (½ cup) blackstrap molasses
- 5grams (1 teaspoon) vanilla
- 75grams (⅓ cup) canola or grape seed oil
- 75grams (½ cup) raisins (optional)
Optional
Ingredient Substitution Guide
Nutritional analysis per serving (12 servings)
197 calories; 8 grams fat; 1 gram saturated fat; 0 grams trans fat; 2 grams monounsaturated fat; 5 grams polyunsaturated fat; 28 grams carbohydrates; 1 gram dietary fiber; 16 grams sugars; 4 grams protein; 211 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
Step
1
Preheat the oven to 375 degrees with a rack in the middle. Oil or butter muffin tins. Sift together the cornmeal, gluten-free flour mix, soy flour, ginger, baking powder, baking soda and salt into a medium bowl. Pour in any grainy bits that remain in the sifter.
Step
2
In a separate large bowl whisk the eggs with the buttermilk, molasses, vanilla and oil. Quickly whisk in the cornmeal mixture. Fold in the raisins.
Step
3
Using a spoon or ice cream scoop, fill muffin cups to the top. Place in the oven and bake 25 to 30 minutes, until lightly browned and well risen. Remove from the heat and if the muffins come out of the tins easily, remove from the tins and allow to cool on a rack. If they don’t release easily, allow to cool and then remove from the tins.
Ratings
4
out of 5
145
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Cooking Notes
susan g
Lovely muffins! I had some pears getting too ripe, so I chopped them and added to the batter, instead of raisins.
Katie
Only had fancy molasses so used 1/3 instead of 1/2 cup, worked well. Tried these at 375 and they came out brown and dry - much better at 350 for 25 mins. Fine cornmeal would be better - medium doesn’t go through the sifter at all!
Connie
I cannot have the oven on 375... they get too brown. Better at 350.
Suz
Made these with regular flour: mix of white & wheat. Put in diced pear rather than raisins. Used vanilla yogurt. Baked them in a double-size muffin tin (6 rather than 12 muffins). Enough batter to make generous-sized muffins which were quite delicious. A pronounced molasses flavor, but not too sweet, with the lovely crunch of cornmeal. Will definitely make again, using a variety of fruit additions.
Margot Schulman
This seems like way too much ginger if you follow the weight measures. I also found them overcooked at 375.
kate
I wonder if using honey instead of molasses will work? I want to put jam in the center for Christmas morning but I don’t think the molasses and jam would be a good combo.
Katie
Only had fancy molasses so used 1/3 instead of 1/2 cup, worked well. Tried these at 375 and they came out brown and dry - much better at 350 for 25 mins. Fine cornmeal would be better - medium doesn’t go through the sifter at all!
Robin
Made these this morning. I liked them. Used the cornmeal and the rest all purpose GF, and made vegan buttermilk with oat milk. Added a little packet of chopped pears. I was surprised that there was no ginger taste- I would add more next time.
Connie
I cannot have the oven on 375... they get too brown. Better at 350.
Emily
Could I make this with coconut milk for my picky Paleo daughter? Or does the yogurt or buttermilk do something important chemistry wise?
ellen
I love the fact that these muffins aren't too sweet. The texture is perfect.
Connie
I did not use blackstrap molasses; I used Grandma's Molasses. So, perhaps mine were not as healthy, but we thought them delicious.
Madeline
These are great and take about 5 minutes to whip up! The only thing I would caution here is you should use fine cornmeal or have a sifter. I used a strainer to sift my flours and then just dumped in the rest of the grains and the hard cornmeal bits are very pronounced. Still delicious and love the addition of raisins.
Michael
I followed the recipe exactly and while they came out very good once cooled within 10 minutes, they quickly became very dry and crumbly.
Janice
Used dates instead of raisins. Cooked in mini-loaf pans.
susan g
Lovely muffins! I had some pears getting too ripe, so I chopped them and added to the batter, instead of raisins.
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