Recipe by Anna
"These muffins are very moist and full of spice. Whole wheat flour adds fiber without taking away any flavor. Try these for breakfast or a wholesome snack."
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These are delicious! I had to make a substitution as I've never even seen dry buttermilk powder in my area. I used the standard vinegar and milk mixture in place of the powdered milk and water. My muffins were done in 23 minutes and were a hit! I will make these again.
My husband liked this, but I thought they needed something more. Perhaps some dried cranberries.
I made three small changes. Instead of plain water, I used a half cup brewed unsweetened honey vanilla white chai and I added about a half teaspoon of dried lemon peel and a half teaspoon nutmeg. I did soak my raisins in the hot chai for about twenty minutes to plump them up. These took 20 minutes at 350* and wow, do they smell amazing! I will be making these again for sure, but when I do, I'll use my changes and either add double the raisins or add in a cup or so of Hershey's cinnamon chips. I'd add a little more liquid next time, too or bake a minute or two less. They were just a touch dry. The flavor? Amazing. Great recipe easily bendable for small personal changes. NOTE: I did use almost all organic ingredients. I think that helped the quality of the muffin immensely.
After reading reviews, I went ahead and doubled the spices and added 1/2 tsp of nutmeg. With those changes, these muffins had really good flavor. I love the healthy aspect of them, but the whole wheat flour gave them a feeling of dryness. I think next time I'll try adding a banana or some pumpkin. I did sub chocolate chips instead of raisins because my kids don't care for raisins. The chocolate was very good in these.
These were delicious. I used drk brown sugar (personal preference) all White Whole Wheat flour, doubled the spices and added 1/4 tsp cloves. I also added 1 c. mini choco chips.
These are fantastic! My husband has eaten nearly half the tray already and I only pulled them out of the oven 30 minutes ago! I used 1/4 c white and 1/4 c brown sugar, added 1/4 tsp. of allspice and about 1/8 c more molasses because we love it, and used 1/2 c real buttermilk in place of the water and buttermilk powder.
This recipe got my attention because we love anything with molasses and spice, unfortunately I ended up having to make a few changes. First I did not use wheat flour (only in bread) and then used regular buttermilk. For us the end result was perfect (p.s. there is no really good substitute for regular buttermilk). That is my opinion of course!!!!
These are fantastic and very easy to make. I doubled the amount of spice (just because I love spicy) I also added 1/2 teaspoon of cloves. Yum. I was just under the 1/2 cup mark for the molasses and completely forgot the baking soda (oops) but they were still great. I added 1 cup of chocolate chips. Perfect!
* Percent Daily Values are based on a 2,000 calorie diet.
Molasses Spice Muffins
Serving Size: 1/12 of a recipe
Servings Per Recipe: 12
Amount Per Serving
** Calories: 249
** Calories from Fat: 80
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