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