#3039 - Ginger Snap Muffins

(by Shirley McNevich)

1/4 cup softened butter
1/4 cup white sugar
1 egg
1/2 cup King syrup molasses
1 cup flour
1 tsp. baking soda
1 tsp. salt
1/2 tsp. cinnamon
1/2 tsp. ginger
1/4 tsp. ground cloves
1/2 cup hot water
1 cup raisins

In a saucepan add raisins--cover them with water, bring to a boil, boil for 5 minutes, then drain them. In a mixer add butter and white sugar--beat. Add egg--beat. Add molasses--beat. Add baking soda, salt, cinnamon, ginger and cloves--beat. Add hot water--beat. Add flour--beat just until mixed. Remove from mixer--add drained raisins--stir just until mixed. Place cupcake liners in muffin tins--fill each 2/3 full with batter. Bake at 375 degrees for 17-20 minutes.