BLACKSTRAP MOLASSES MUFFINS

"Blackstrap molasses is not as sweet as lighter molasses. Those who want a sweeter muffin might want to add a few heaping teaspoons of brown sugar to the mixture before baking."

1 1/2 cups whole-wheat flour
1 cup bran
2 teaspoons baking powder
Pinch of salt
1/2 cup raisins
2 eggs
1/2 cup milk
1/2 cup honey
1 tablespoon finely ground coffee
1/4 cup blackstrap molasses
1/4 cup vegetable oil

Preheat oven to 375 degrees F. Grease muffin tins or coat them with nonstick cooking spray.

In a large bowl, whisk together the flour, bran, baking powder, salt and raisins until well combined; set aside.

In a separate bowl, whisk together the eggs, milk, honey, coffee, molasses and oil until blended. Fold the wet ingredients into the dry ingredients just until the dry ingredients are moistened. (The batter will be lumpy.) Spoon the batter into the prepared muffins tins.

Bake for 20 to 25 minutes, or until a cake tester comes out clean. Immediately turn the muffins out of the tins and let cool on a wire rack.

Makes 12 to 16 muffins
Source: Great Coffee Book by Timothy James Castle and Joan Nielsen