Just in time for cool autumn mornings, I came across this recipe from over 25 years ago.  I had copied it from a book devoted to muffins that I had sent to my daughter-in-law in St. Louis.  This is my version.

TASTY GINGERBREAD MUFFINS

  • 2-1/4 cups all-purpose flour
  • 1/2 cup firmly packed light-brown sugar
  • 2 tsp. ground ginger
  • 1 tsp. baking soda
  • 1/4 tsp. salt
  • 1 tsp. ground cinnamon
  • 1/8 tsp. ground nutmeg
  • 3/4 cup buttermilk
  • 1/2 cup vegetable oil (Canola)
  • 2 eggs, lightly beaten
  • 1/4 cup molasses
  • 1 cup raisins

Preheat oven to 400 degrees F

Grease or line 12 muffin cups

In a large bowl, stir together the flour, brown sugar, ginger, baking soda, salt, cinnamon, and nutmeg.

In another bowl, stir together buttermilk, oil, eggs and molasses until blended.  Make a well in the center of the dry ingredients; add buttermilk mixture and stir just to combine.  Stir in raisins.

Spoon batter into prepared muffin cups; bake 15 to 20 minutes, or until a tester inserted in center of one of the muffins comes out clean.

Cool muffins in the pan on a wire rack for 5 minutes.

Remove muffins from cups and from silicone liners if using; finish cooling on wire rack.

Serve warm or cool completely and store in an airtight container at room temperature.  These muffins freeze well.

Makes 12 muffins