Gingerbread Streusel Raisin Muffins

🧂 Ingredients

• 1 cup raisins
• 1/2 cup boiling water
• 1/3 cup salted butter

  softened
• 3/4 cup molasses
• 1 large egg
• 2 cups unbleached all-purpose flour

  (bleached flour toughens baked goods)
• 1/2 cup granulated sugar
• 1 1/2 tsp. baking soda
• 1/2 tsp. sea salt
• 1 tsp. ground cinnamon
• 1 tsp. ground ginger
• 1/3 cup unbleached all-purpose flour

  (bleached flour toughens baked goods)
• 1/4 cup light brown sugar

  packed
• 1/3 cup walnuts

  chopped (measure after chopping)
• 3 tbsp. salted butter

  cold
• 1 tsp. ground cinnamon

Instructions

• 1 Preheat oven to 400°. Add egg; beat well.
• 2 Spray bottoms only of 36 miniature muffin pans; set aside.
• 3 Place raisins in a small bowl.
• 4 Pour boiling water over top to cover the raisins.
• 5 Allow raisins to stand and absorb boiling water for 5 minutes. (DO NOT DRAIN).
• 6 In a large mixing bowl, beat butter and molasses until fluffy.
• 7 Stir in flour, granulated sugar, baking soda, salt, cinnamon and ginger.
• 8 Add raisins and water.
• 9 Stir until ingredients are moistened.
• 10 Fill prepared miniature muffin tins ¾ full. 
• 11 Combine flour, brown sugar and cinnamon in a mixing bowl.
• 12 Cut in butter with a pastry mixture until coarse crumbs appear.
• 13 Stir in walnuts.
• 14 Sprinkle approximately ½ to one tablespoon topping evenly over top of miniature
  muffins.
• 15 Bake at 400° for 8-10 minutes or until a toothpick inserted in center comes out
  clean.
• 16 Cool in pans for 5 minutes before removing from pan to wire cooling racks.
• 17 Serve warm if desired.

Nutrition Info