Boston Brown Bread Muffins

1/2 cup all-purpose flour
1/2 cup whole wheat flour
1/2 cup rye flour
1/2 cup stone-ground yellow cornmeal
1/4 cup granulated sugar
1 teaspoon baking soda
1/2 teaspoon salt
3/4 cup low-fat buttermilk
1/3 cup vegetable oil
1/3 cup molasses
1 egg, beaten
1 cup raisins

Heat oven to 400 degrees F. Place 10 paper bake cups in a muffin pan.

Stir together flours, cornmeal, sugar, baking soda and salt.

In another bowl stir together buttermilk, oil, molasses and egg until blended. Add dry mix to wet mix; mix until just combined. Stir in raisins. Spoon into pans and bake about 15 minutes or until done.