1 1/2 c. flour (unbleached white)
3/4 c. sugar
2 tsp. ginger
1 tsp. cinnamon
1/2 c. butter or shortening
3/4 c. chopped walnuts
1 egg
3 tbsp. blackstrap molasses
1 c. buttermilk
1 tsp. baking soda
1/2 tsp. salt
1/2 c. raisins

Preheat oven to 375 degrees. Combine flour, sugar, ginger and cinnamon. Cut shortening or butter in until crumbly. Set aside 1/4 of this mixture. Add walnuts to 1/4 mixture. To the remaining larger mixture add 1 egg and molasses. Dissolve baking soda and salt into 1 cup buttermilk. Stir buttermilk mixture into the molasses - flour mixture when the 2 are blended, stir in raisins.

Spoon the batter into well greased muffin tins. Fill the tin 2/3 full (do not over fill - will overflow badly). Sprinkle the batter with the topping you set aside. Bake for about 15 minutes or until done.