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Gingersnap Raisin Muffins
Servings
8
Large Muffins
Author
Jo-Anna Rooney
Ingredients
1/4
cup
margarine or butter
1/4
cup
sugar
1
egg
1/2
cup
molasses
1
cup
flour
1
tsp
baking soda
1/4
tsp
salt
1/2
tsp
cinnamon
1/2 - 3/4
tsp
ginger
more if you want it very ginger-y
1/4
tsp
ground cloves
1/2
cup
hot water
2
tbsp
finely chopped candied ginger, optional
1
cup
raisins
Instructions
Preheat your oven to 375 degrees.
Cream together the margarine and sugar.
Add the egg and molasses and mix well.
In a separate bowl, combine the flour, baking soda, salt, cinnamon, ginger, and cloves.
Add the flour mixture to the sugar/molasses mix and combine.
Slowly add the hot water and mix until smooth.
Add the raisins and candied ginger.
Fill 8 muffin cups for 8 large muffins.
Bake for about 20 minutes.