2 cups all-purpose flour
3/4 cup brown sugar
1 1/2 teaspoons baking powder
1/4 teaspoon baking soda
1/2 teaspoon salt
1 teaspoon cinnamon
1/2 teaspoon ginger
3/4 cup apple butter
1/2 cup butter, melted and cooled
1/4 cup skim milk
2 eggs, lightly beaten
3 tablespoons honey
1 teaspoon vanilla
1/2 cup raisins (optional)

Preheat oven to 400°F.

In a large bowl, combine dry ingredients (the first 7 ingredients) and make a well in the center.

In smaller bowl, combine wet ingredients (the next 6 ingredients).

Pour wet mixture into the "well" of the dry ingredients and stir just to combine (10-15 strokes). Fold in raisins with as few strokes as possible.

Spoon batter into 12 muffin cups (if you don't use muffin liners, spray the pan with cooking spray).

Bake 20-25 minutes, until cake tester comes out clean. Remove muffin tin to cooling rack and cool 5 mins. before removing muffins from tin. (Do *not* let muffins cool completely in the tin.)

Serving Size: 12

Submitted By: Jenni Miller