GINGERBREAD MUFFINS

1/2 cup sugar
2 1/2 cups flour
1 1/2 tsp baking soda
1 tsp cinnamon
1 tsp ginger
1/2 tsp salt
1/4 tsp nutmeg
1 cup chopped nuts (I like to use walnuts or pecans)
1 egg
1 cup molasses*
1 cup buttermilk
1/2 cup melted butter

Preheat oven to 350 degrees. Butter muffin tins or line with cupcake papers. Combine sugar, flour, soda, cinnamon, ginger, salt, nutmeg and nuts in a bowl. In a separate bowl, mix egg, molasses, buttermilk and melted butter, and add to the dry ingredients. Stir until just blended. Spoon into muffin tins and bake 20-25 minutes. Test with a toothpick; muffins are done when
it comes out clean. Can also be served warm with whipped cream or ice cream as a dessert.

Serves 12
Source: Bed & Breakfast Cookbook by Pamela Lanier

*Pat's notes:
I found the robust molasses to be too intense for these muffins. I prefer to use a mild or light molasses.