Mighty Good Molasses Muffins

Rich in calcium, iron, and aromatic spices, molasses muffins are a perfect sweet-but-not-too-sweet snack that works most any time of day.

"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.

Ingredients:

• 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

Directions:

1. 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.
2. In a separate bowl, mix together flour, spices, baking soda, and salt.  Add to wet ingredients and blend just until batter becomes fairly smooth.
3. Spoon batter into greased or paper-lined muffin cups.  Bake for 18 to 25 minutes, until middle springs back when touched.
4. 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.

* Applesauce can be substituted for up to half the molasses if needed. For example, if you empty your bottle of molasses and realize you don't have enough to make 3/4 cup.  This happened to me the first time I made these muffins. 

Makes about 18 muffins.

This recipe is linked to Pennywise Platter Thursday.