Raisin Muffins

Put the coconut oil, eggs, soured milk, and molasses in a large bowl. Beat at medium speed on an electric mixer for about one minute until well combined and fluffy.

Combine the flours and spices in another bowl, and use the slotted spoon to mix thoroughly, using a sifting motion. (Use a sifter if you have one; if not, the spoon works fine and eliminates one kitchen gadget that you have to clean and store.) Add to the creamed mixture slowly, beating well between each addition.

Fold in the chopped walnuts and raisins.

Use a ¼ cup measure to fill the cupcake liners with batter rather than dropping them from a spoon. Using the measure ensures that you get approximately the same amount of batter in each liner and the muffins will cook more evenly. As a plus, they will be almost uniform in appearance, which is important if you plan to take them to a potluck dinner or other event and you want to make a nice presentation.

Put the remaining mix into the cake pan.

Place the muffin pan and the cake pan in the center of the oven racks. Bake for 25 to 30 minutes or until they pass a doneness test. To test, poke a toothpick or cake tester into the middle of a muffin. It should come out clean; no crumbs or batter attached. Place baking pans on top of wire racks and let the muffins cool for about 5 to 7 minutes before removing them from the pans.

Serve the muffins warm for breakfast with a bowl of cereal topped with fruit and a tall glass of cold milk (or hot coffee, which is my preference!) Supplement a light lunch of chicken salad with one of these healthy raisin muffins or serve them anytime for snacks and desserts.