Ingredients Jump to Instructions ↓

  1. 1/2 cup butter, softened

  2. 1/2 cup sugar

  3. 1/2 cup packed brown sugar

  4. 2 eggs

  5. 1/2 cup molasses

  6. 3 cups all-purpose flour

  7. 1-1/2 teaspoons ground cinnamon

  8. 1 teaspoon baking soda

  9. 1/4 teaspoon each ground ginger, cloves and allspice

  10. 1 cup buttermilk

  11. 1/2 cup cranberry-raspberry sauce

Instructions Jump to Ingredients ↑

  1. In a large bowl, cream butter and sugars until light and fluffy. Add eggs, one at a time, beating well after each addition. Beat in the molasses. Combine the flour, cinnamon, baking soda, ginger, cloves and allspice; add to the creamed mixture alternately with buttermilk. Fill 16 greased or paper-lined muffin cups half full; spoon about 1-1/2 teaspoons cranberry-raspberry sauce over each. Top with remaining batter. Bake at 350° for 25-30 minutes or until a toothpick inserted near the center comes out clean. Cool for 10 minutes before removing from pans to wire racks to cool completely. Yield: 16 muffins.


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