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Gingerbread Streusel Muffins Recipe


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     Gingerbread Streusel Muffins

Category   Desserts - Breads
Sub Category   None
Servings   12

1 c. raisins
1/2 c. boiling water
1/3 c. butter, softened
3/4 c. molasses
1 egg
2 c. flour
1-1/2 tsp. baking soda
1/2 tsp. salt
1 tsp. cinnamon
1 tsp. ginger
1/3 c. flour
1/4 c. firmly packed brown sugar
3 T. butter
1 tsp. cinnamon
1/4 c. chopped nuts

Heat oven to 375 degrees. Grease bottoms only of 12 muffin cups or line with paper baking cups. In small bowl, cover raisins with boiling water; let stand 5 minutes. In large bowl, beat 1/3 c. butter and molasses until light. Add egg; beat well. Stir in 2 cups flour, baking soda, salt, cinnamon, and ginger. Blend just until dry ingredients are moistened. Gently stir in raisins and water. Fill prepared muffin cups 3/4 full. In small bowl combine all topping ingredients. Sprinkle over batter. Bake 20-25 minutes until toothpick inserted in center comes out clean. Cool 5 minutes; remove from pan. Serve warm.

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