Raisin Gingerbread Muffins Recipe

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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.

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Raisin Gingerbread Muffins Recipe

Prep/Total Time: 30 min.

Yield: 12 Servings

10 20 30

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 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

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.
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.

Nutritional Facts 1 serving (1 each) equals 265 calories, 10 g fat (6 g saturated fat), 63 mg cholesterol, 204 mg sodium, 40 g carbohydrate, 1 g fiber, 4 g protein.

Originally published as Raisin Gingerbread Muffins in Country Woman Christmas Annual 2005, p37

Big Batch Baked Goods

We enjoy homemade baked goods for breakfast, but I don’t have time to bake each morning before school. So I devote 1 day a month to making large batches of cinnamon rolls, doughnuts, cream cheese rolls and muffins. I place them in heavy-duty resealable plastic bags labeled with the date. (They freeze for about 2 months.) On busy mornings, it’s a snap to pop a few in the microwave to warm. The kids love the fresh-baked flavor. —Lori T., New London, Texas