Ginger muffin with raisins

1. Stage

Rinse the raisins and put them on a napkin (or towel) to dry. Turn on the oven to preheat - the temperature is 170 degrees. Butter a 20x20 square baking tin and line it with baking paper. I have a silicone form, I do not cover with baking paper. I melt the butter (a small piece) to grease the form in the microwave.

2. Stage

Rinse the raisins and place them on a napkin (or towel) to dry. Turn on the oven to preheat - the temperature is 170 degrees. Butter a 20x20 square baking dish and line it with baking paper. I have a silicone mold, I do not cover it with baking paper. To grease the mold I melt butter (a small piece) in the microwave.

3. Stage

In a saucepan (ladle, saucepan) cut the butter into small pieces, add the honey, molasses (I have maltose), cane sugar. Put the pan on low heat and, stirring, heat until the ingredients dissolve and combine.

4. Stage

In a separate bowl, mix the milk and egg.

5. Stage

In the mass, where we have dissolved the butter, honey, molasses and sugar, enter the milk and egg mixture.

6. Stage

Then enter the dry mixture (two kinds of flour, ginger, baking soda - see step 2)

7. Stage

Now enter the raisins and stir gently with a spatula so that the raisins are evenly distributed in the batter.

8. Stage

Transfer the dough to the form. And put the form in the oven. Baking time is 1 hour. The time, of course, largely depends on the oven.

9. Stage

Take the finished muffin tin out of the oven and leave it in the mold to cool.

10. Stage

The top of the muffin can be left as is, or you can decorate it as desired. I sprinkled powdered sugar and some cocoa powder.

11. Stage

Cut the muffin into squares, and you can call everyone for tea.