"They taste like pioneer bread," according my husband. Thanks to a hearty portion of molasses, these muffins are packed with flavor and nutrition. Our whole family liked these cinnamon and ginger spiked morsels.
- 2 cups unbleached flour
- 1/4 cup whole wheat graham flour (or regular whole wheat flour)
- 1/4 cup ground flaxseed
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 and 1/2 teaspoons ground cinnamon
- 1 teaspoon ground ginger
- 1/4 teaspoon ground cloves
- 1 cup sour milk or buttermilk
- 3/4 cup molasses*
- 2 eggs, beaten
- 1/3 cup melted butter or oil
- 1/4 cup brown sugar
- unsweetened coconut flakes, optional
- Preheat oven to 350 F (180 C). Cream together melted butter or oil and brown sugar. Stir in molasses, milk, and eggs. Beat until smooth.
- In a separate bowl, mix together flour, spices, baking soda, and salt. Add to wet ingredients and blend just until batter becomes fairly smooth.
- Spoon batter into greased or paper-lined muffin cups. Bake for 18 to 25 minutes, until middle springs back when touched.
- Allow to cool slightly and spread additional butter on top if desired. To decorate with coconut flakes, cut a stencil from wax paper before pouring coconut on top. Serve warm or at room temperature.
Makes about 18 muffins.
This recipe is linked to Pennywise Platter Thursday.