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Prep Time: 10 Minutes Cook Time: 40 Minutes |
Ready In: 50 Minutes Servings: 4 |
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We enjoyed these muffins which I adapted from Bon Appetit (December 2005) Ingredients:
2 3/4 cups flour |
2 teaspoons ground ginger |
1 1/2 teaspoons baking soda |
1 teaspoon salt |
1 cup sugar |
1/2 cup canola oil |
3 eggs |
1 (15 ounce) can pumpkin |
1/2 cup sorghum molasses (or mild molasses) |
1/2 cup buttermilk or 1/2 cup sour milk |
1/2 cup raisins |
Directions:
1. Preheat oven to 350-degrees F.
2. Line muffin tins with paper lines or spray with Pam.
3. In a bowl sift together flour, ginger, baking soda and salt. Set aside.
4. In a mixing bowl, using electric mixers, beat sugar with oil to blend. Beat in eggs one at a time, blending well after each addition. Beat in pumpkin, molasses, and buttermilk.
5. Stir in flour and raisins.
6. Pour batter into muffin tins.
7. Bake for 30-40 minutes.
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