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
LILLIAN'S CUPBOARD 
These look so tasty and I can almost smell them. Where do you find those liners? Have never seen them before
Darlene
Shannon got those liners for me at QVC, I believe. It took me awhile to accept them, but now they’re all I use. It’s nice not to have to grease the muffin tin or use paper liners. The trick is to leave them in the pan about 5 minutes and then the muffin pops out easily. Also, don’t leave muffins in the liners any more than 5 minutes so they won’t steam and get soggy.
Lillian