Ginger + molasses + raisin goodness.

 It's finally December, you guys!! This only means one thing: all the holiday feels and vibes are in full swing and I'm here for ALL of it! This also means that it's time for me to bust out all the holiday pack of spices because, let's all be honest, Christmas season isn't Christmas season without cinnamon, cloves, nutmeg, allspice, and ginger.

Yes, I do know that these spices are mostly associated with autumn but because we don't get to experience that here in the Philippines, I personally pair these flavors during the holidays. So in today's recipe, I get to play with 3 spices: ginger, cinnamon, and allspice.

I LOVE ginger in baked goods but I love it even more when it blends with other spices. There's just something about combining them, you know? These spices just make these muffins taste really good and really Christmas-y and they pair really well with molasses. This muffin recipe is pretty straightforward and fuss-free. They aren't the most domed ones but they make up in flavor, I promise.

Now this recipe will yield about 16 muffins but you can always use an 8" or 9" baking pan and turn them into bars or squares if you can't be bothered. I really recommend the addition of raisins and/or nuts, just to make them more filling. 

Enjoy! x

GINGER MOLASSES MUFFINS

Yield: 16 muffins

1/2 c butter, softened

1/2 c granulated sugar

1/2 c molasses

2 eggs, at room temp

1/2 c buttermilk

2 c flour

1 tsp baking soda

1 1/2 tsp ground ginger

1/4 tsp ground cinnamon

1/8 tsp allspice

1/2 c raisins

1/2 c chopped nuts, optional

1. Preheat oven to 350F. Prepare pan of choice (muffin or baking). Line with liners or parchment paper.

2. Cream butter and sugar until light and fluffy.

3. Add eggs one at a time. Beat until just incorporated.

4. Add molasses then buttermilk.

5. In a separate bowl, combine all dry ingredients. Add to the butter-molasses mix.

6. Using a spatula or spoon, stir in raisins and nuts (if using).

7. Transfer batter to lined pan. 

8. Bake for 20 - 25 minutes or until center no longer appears wet and a toothpick inserted into the center comes out clean.

9. Let cool before serving.