Ginger, Raisin and Nut Muffins

Advocate-tested recipe

Ginger, Raisin and Nut Muffins

Makes about 18 standard-size (2½-inch) muffins. Recipe is by Corinne Cook, who suggests using pecans, walnuts or almonds. “If you make muffins in minimuffin tins, be sure to reduce baking time by 5 minutes or more,” she says. “Bake just until top feel springy when touched with your fingertip.”

2 cups flour

¼ tsp. salt

1¼ tsp. ginger

Pinch of cloves

Pinch of nutmeg

1½ tsps. baking soda

1⁄3 cup butter

1 cup molasses

½ cup buttermilk

1 egg, lightly beaten

½ cup raisins (light or dark)

½ cup chopped nuts (pecans, walnuts or almonds)

1. Preheat oven to 375 degrees. Grease or spray muffin tins with nonstick coating. Set aside.

2. In medium bowl, combine flour, salt, ginger, cloves, nutmeg and baking soda. Whisk dry ingredients together and set aside.

3. In small saucepan, heat butter and molasses together and heat until butter melts. Remove from heat.

4. Pour butter and molasses mixture into the flour mixture.

5. Add buttermilk and eggs. Stir just until moistened.

6. Stir in raisins and nuts.

7. Spoon batter into prepared pan; filling about three-fourths full.

8. Place in preheated 375-degree oven and bake 11-16 minutes or until tops spring back when lightly touched with your fingertip.

9. After baking, tilt muffins on their sides to cool in muffin tins.