Whole Wheat Gingerbread Raisin Muffins

When I came across this recipe I knew I just had to try it. There is something delicious and warm about the smell of gingerbread! And I can always be talked into enjoying it well past the holidays!
The original recipe came from the Muffin Mania cookbook. I've adapted the recipe below to have more fibre and unsaturated fat and less sugar and saturated fat. 

  • 1/4 cup vegetable oil
  • 3 tbsp. white sugar
  • 1 egg
  • 1/2 cup fancy molasses
  • 1 cup whole wheat flour
  • 1 tsp. baking soda
  • 1/2 tsp. cinnamon
  • 1/2 tsp. ginger
  • 1/4 tsp. cloves
  • 1/2 cup hot water
  • 1 cup raisins (see tip)
  • In a bowl beat the vegetable oil, sugar, egg and molasses until well mixed. 

  • In a separate bowl stir together the flour, baking soda, cinnamon, ginger and cloves.

  • Stir the flour mixture into the molasses mixture and slowly stir in the hot water. Continue stirring until smooth.

  • Stir in raisins 

  • Fill greased or lined muffin tin and bake at 375 F for about 20 minutes.
Tip: If your raisins are dry soak them in hot water for 5-10 minutes or until they are plump. Drain well and dry before mixing into the muffin batter.


Shannon RD
Registered Dietitian

Original Recipe from Muffin Mania by Cathy Prange & Joan Pauli (1982).