Indian Pudding Muffins (Spiced Cornmeal Molasses Muffins)

• 1 cup stone ground cornmeal
• 1 cup all purpose flour
• 1/3 cup sugar
• 1/4 teaspoon baking soda
• 1 tablespoon baking powder
• 1 teaspoon salt
• 1 teaspoon ground ginger
• 1 teaspoon cinammon
• 1/4 teaspoon nutmeg
• 1 cup buttermilk (alt: 1/2 cup sour cream or yogurt & 1/2 cup milk)
• 2 tablespoons vegetable oil
• 2 tablespoons melted unsalted butter, cooled
• 3 tablespoons molasses
• 2 large eggs, beaten lightly

1. Preheat oven to 375. Grease muffin tin, or line with paper liners.
2. Whisk together cornmeal, flour, sugar, baking soda, baking powder, salt, sugar, cinnamon, ginger and nutmeg.
3. In another bowl, whisk buttermilk (or sour cream or yogurt/milk,) oil, butter, eggs and molasses together. Mix liquid ingredients into the dry ones until just thoroughly combined. Divide the batter amongst the muffin tin.
4. Bake 18-20 minutes until a toothpick inserted in a muffin in the center of the pan comes out clean, and they're golden brown. Remove from pan and cool on a rack.

stone ground cornmeal, flour, sugar, baking soda, baking powder, salt, ground ginger, cinammon, nutmeg, buttermilk, vegetable oil, unsalted butter, molasses, eggs

Taken from food52.com/recipes/25714-indian-pudding-muffins-spiced-cornmeal-molasses-muffins (may not work)