Description
These muffins are very moist and full of spice. Whole wheat flour adds fiber without taking away any flavor. Try these for breakfast or a wholesome snack.
Ingredients
- ½ cup butter, softened
- ½ cup white sugar
- 2 eggs
- ½ cup molasses
- 1 cup whole wheat flour
- 1 cup all-purpose flour
- 1 teaspoon ground cinnamon
- ½ teaspoon ground ginger
- ½ teaspoon baking soda
- 2 tablespoons powdered buttermilk
- ½ cup water
- ½ cup raisins
Instructions
- Preheat the oven to 350 degrees F (175 degrees C). Line 12 muffin cups with paper liners
- or generously grease with cooking spray.
- In a large bowl
- cream together the butter and sugar until light and fluffy. Beat in the eggs one at a time
- mixing well after each one. Stir in the molasses. Combine the whole wheat flour
- all-purpose flour
- cinnamon
- ginger
- baking soda
- and powdered buttermilk; stir into the molasses mixture alternately with the water. Mix just until blended. Fold in raisins. Spoon the batter into the prepared muffin cups.
- Bake for 20 to 25 minutes in the preheated oven
- or until the top of the muffins spring back when lightly pressed. Cool for about 10 minutes in the pan before removing to cooling racks.
Prep Time: 15 mins
Cook Time: 25 mins
Total Time: 40 mins
Servings: 12