When I made baked beans a few weeks ago, I was planning to have them with veggie dogs but the beans were so good I decided to have them as a main dish and make some Boston brown bread to go with them. I’d never made Boston brown bread before and while it was delicious, it was also crumbly. My solution when I made the bread again was to make mini muffins. You never have to worry about two-bite mini muffins breaking in half and falling into your lap.
Classic Boston brown bread recipes often all for a little rye flour. I never have rye flour on hand and noticed that several of the recipes said that additional wheat flour was a good substitute, but I wanted something different so I used brown rice flour. This may have been why the bread was crumbly, but I loved the texture the brown rice flour brings.
- 1/2 cup cornmeal
- 1/2 cup whole wheat flour (I used pastry flour)
- 1/4 cup brown rice flour (or additional whole wheat)
- 1 teaspoon baking soda
- 1/4 teaspoon allspice
- 1/4 teaspoon salt
- 3/4 cup almond milk
- 1/4 cup molasses
- 2 tablespoons maple syrup
- 2 teaspoons rice vinegar (or white vinegar)
Preheat oven to 425 F. Oil a mini muffin pan. Stir together all the ingredients. Spoon the batter into the muffin pan. Bake for 8-10 minutes or until a toothpick inserted in the center of a muffin comes out clean.