1 tsp - 1 Tbsp powdered mustard (depending on how spicy you like it.)
2 heaping tsp ginger (or more + if you want to extra spicy)
1 teaspoon cinnamon
fresh ground nutmeg
¼ tsp ground cardamom
½ cup olive oil
½ cup molasses
2 eggs
¾ cup milk
1 tsp vanilla extract - optional
½ cup (80 grams) raisins - optional
Instructions
Preheat oven 350F
In a large bowl, whisk flour, baking powder, salt, and spices.
Measure olive oil and molasses in small measuring cup and pour into stand mixing bowl. The molasses should pour easily from the oil-coated cup.
Add eggs, milk and vanilla and mix together thoroughly with stand mixer
Slowly add the dry flour mixture to the liquid and mix until just combined. The batter will be thick.
Stir in raisins.
Transfer batter into 12 muffin cups
Bake for 18-20 minutes or until muffins are set.
Enjoy!
Notes
I like using a stand mixer for this recipe because the batter can be rather thick. If you are mixing by hand, I suggest whisking dry ingredients together in large bowl, and then pouring the mixed liquid ingredients into the dry.
Recipe by Grain Mill Wagon at https://www.grainmillwagon.com/spicy-barley-ginger-muffins/