Java Gingerbread Muffins Revisited

Originally posted in January of this year, today's post is a recipe for a tasty muffin that is not as sweet as some, but has deep, dark flavors from the coffee and molasses. I find them almost irresistible and have trouble stopping at one...
In any event; if you like the deep, dark, almost chocolate, flavors of coffee and molasses, with a tangy ginger after taste try a batch of these. I don't think that you will be disappointed. These remain one of my favorite muffins because of the unique chocolate-coffee flavor.

Makes:                 22 - 24 standard muffins
Prep Time:          20 minutes
Cooking Time:    20 - 25 minutes

INGREDIENTS:
2 1/2 cups all purpose flour
1 1/2 t baking soda
1 t ground cinnamon
1 1/2 t ground ginger
1 t ground cloves
1/2 t sea salt
1/3 cup extra virgin olive oil
1/2 cup light brown sugar, lightly packed
1 large egg
1 cup dark molasses
1 cup hot brewed coffee
1 cup golden raisins; see Note: below
Note: We had a cup of gin-soaked golden raisins that were supposed to relieve arthritis pain. They didn't seem to work so we used them in the muffins. They were delicious! Good cooks let nothing edible go to waste; however, waist is another matter.

PREPARATION:
1. Heat the oven to 350* F.
2. In a medium bowl, combine the flour, baking soda, cinnamon, ginger, cloves and salt.
3. In a larger bowl, whisk together the olive oil, brown sugar and the egg.
4. In a small bowl, stir together the hot coffee and molasses until combined.
5. Add about 1/3 of the dry ingredients to the oil-sugar-egg mixture, whisking until just combined. Add about half of the molasses mixture; stir to combine and then continue alternating dry ingredients and molasses in increments until all ingredients are incorporated. Be careful not to overmix.
6. Insert the muffin papers into the muffin pans, pour in the batter and bake for 20 to 25 minutes or until a toothpick inserted into a muffin comes out clean.
7. Let cool in the pan, then remove and they are ready to serve.

These are really good when finishing a meal with either some remaining Cabernet or a good cup of coffee...

Bon appetit,

Tom and Anita