This is one of our fall favorites. I always make a hot Lemon Raisin Sauce to go on top. Sometimes I add a little whipped cream. It is best served with the hot Lemon Raisin Sauce -a little tart and a little sweet. This is a 4th generation recipe. It never lasts long around our house.
Nothing screams the holidays like the aroma of warm gingerbread baking in the oven. These little muffins are fantastic. One bite and you’ll see why they’ve been in JoSele’s family for many generations. The spices have a great balance with one another—ginger and molasses shine the most. The lemon raisin sauce is buttery, sweet and a must on top of these muffins. We also enjoyed a bit of whipped cream along with the sauce. These just melt in your mouth!
- 2 c flour
- 1 tsp salt
- 1 tsp baking soda
- 1 tsp ground ginger
- 1 tsp cinnamon
- 1/2 tsp ground cloves
- 1/2 c brown sugar, firmly packed
- 3/4 c molasses, dark
- 1/2 c unsalted butter, melted or shortening softened
- 2 large eggs, well beaten
- 2 Tbsp apple cider vinegar
- 1 c water, hot
Please, use the next page button below for the recipe and ingredients and don’t forget to share this post with your friends and family on Facebook.