I probably don’t need to sing the praises of molasses to most vegans – we’re all familiar with this powerhouse of B vitamins and iron. I try to keep molasses on hand – it’s great in smoothies! – but had just a little bit left in a jar that I wanted to use up. Enter this perfect little recipe that only yields a half dozen muffins. It’s exactly right for when you only have a little bit of an ingredient on hand or don’t need to feed a crowd!
For the topping:
- 1 and 1/2 tablespoons Earth Balance butter
- 1/4 cup flour
- 1/4 cup sugar
- 1/4 teaspoon cinnamon
- Pinch of ground ginger
For the muffins:
- 1/4 cup molasses
- 6 tablespoons applesauce
- 1 tablespoon canola oil
- 3/4 cup + 2 tablespoons flour
- 2 teaspoons baking powder
- 1/8 teaspoon cinnamon
- 1/8 teaspoon ginger
- 1/2 cup raisins
- To prepare the topping, melt the butter and place in a large bowl. Add the remaining topping ingredients, combining with a fork; set aside.
- In a bowl, whisk together the molasses, applesauce, and oil. Set aside.
- In a large bowl, combine the flour, baking powder, cinnamon, and ginger. Stir in 1/3 cup of the topping mixture, along with the molasses mixture, and the raisins, stirring just until combined.
- Divide the muffins evenly among 6 muffin cups coated with cooking spray. Sprinkle evenly with the remaining topping mixture.
- Bake at 350 degrees F for 20 minutes – a wooden pick inserted in the centers should come out clean. Cool on a wire rack, or serve warm.