GINGERBREAD MUFFINS 
1/2 c. sugar
2 1/2 c. flour
1 1/2 tsp. baking soda
1 tsp. cinnamon
1 tsp. ginger
1/2 tsp. salt
1/4 tsp. nutmeg
1/2 c. butter, melted
1 egg
1/2 c. molasses
1/2 c. nut meats, broken
1/2 c. raisins (optional)
1 c. buttermilk

To substitute 1 tablespoon cider vinegar in 1 cup measure, fill to full with milk. Let sit for a minute to thicken.

Add all ingredients together in mixing bowl. Stir with spoon until all ingredients thoroughly mixed together. Bake in paper-lined or greased muffin tins in preheated oven at 350 degrees. Bake 20 to 25 minutes. Yields: 12 muffins.

NOTE: These may be served warm with whipped cream or ice cream.

recipe reviews
Gingerbread Muffins
   #144520
 Priscilla Ishiguri (New York) says:
Excellent!!!! I was looking for a recipe to use up some buttermilk that I had in the fridge and after quite a search I came across this. I have a tendency to alter ingredients before even trying out something "as is." I think this is a psychological need to make something my own! This time I followed the recipe as written, adding both the raisins and nuts, and loved every crumb with my morning coffee! I will now try it again using less sugar and only nuts.

 

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