Boston Brown Bread Muffins

1/2 Cup flour
1/2 Cup whole wheat flour
1/2 Cup rye flour
1/2 Cup stone-ground yellow cornmeal
1/4 Cup sugar
1 Teaspoon baking soda
1/2 Teaspoon salt
3/4 Cup lowfat buttermilk
1/3 Cup vegetable oil
1/3 Cup molasses
1/3 Cup Egg Beaters 99% Real Egg Product = (equal to 1 beaten egg)
1 Cup raisins

Preheat oven to 400�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.