Raisin Gingerbread Muffins |
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Prep Time: 30 Minutes Cook Time: 0 Minutes |
Ready In: 30 Minutes Servings: 12 |
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These muffins are my husband's favorite year-round. He likes them warm and topped with cream cheese and confectioners' sugar. I like them because they're easy to make and they freeze beautifully. Ingredients:
1/2 cup butter, softened |
1/2 cup sugar |
2 eggs |
1/2 cup sour cream |
1/2 cup molasses |
2 cups plus 1 tablespoon king arthur unbleached all-purpose flour, divided |
1 teaspoon baking soda |
1 teaspoon ground ginger |
1/4 teaspoon ground allspice |
1/4 teaspoon ground cinnamon |
1/2 cup golden raisins |
Directions:
1. In a large bowl, cream butter and sugar. Add eggs, one at a time, beating well after each addition. Beat in sour cream and molasses. Combine 2 cups flour, baking soda, ginger, allspice and cinnamon; add to creamed mixture just until moistened. Toss the raisins with the remaining flour; stir into batter.
2. Fill paper-lined muffin cups three-fourths full. Bake at 375° for 18-20 minutes or until a toothpick comes out clean. Cool for 5 minutes before removing from pans to wire racks. Yield: About 1 dozen.
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