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Mulling Spice Muffins

Posted By Suzanne McMinn On March 28, 2011 @ 1:05 am In Breads,Breakfast,Quick Mix,The Farmhouse Table | 14 Comments

It’s cold, and it’s not supposed to be cold. IT’S SPRING.

What is that about???


If it’s going to feel like Christmas, we might as well have a treat. I have a recipe for mulling spice cookies (anyone interested in that?), but I wasn’t in a cookie mood. I was in a muffin mood, so I translated the cookie recipe into muffins, throwing in some white chocolate for no good reason other than it sounded yummy. I made this recipe using my homemade Quick Mix, but you can use another baking mix (if you must). I’ve also included the recipe from scratch if you don’t use a baking mix.

I have a recipe for making your own mulling spice here. To make ground mulling spice, you can either take some whole mulling spice and grind it in a coffee or spice grinder, or make it up out of your already-ground spices. To make 1 tablespoon ground mulling spice, use 1 teaspoon ground cinnamon, 1/2 teaspoon ground cloves, 1/2 teaspoon ground allspice, 1/2 teaspoon ground dried orange peel, and 1/2 teaspoon ground anise. (I use ground anise star, which I grind myself.) If you’re missing any of the ingredients from your spice cabinet, either use more of another or substitute with ground nutmeg or ground cardamom. Mulling spice is not an exact science and every mulling spice combo isn’t the same, so feel free to substitute. You could also use Chinese five spice.


How to make Mulling Spice Muffins:

2 cups all-purpose flour
2 teaspoons baking powder
1/4 teaspoon cream of tartar
1/4 teaspoon salt
3/4 cup brown sugar, packed
1 tablespoon ground mulling spice
2 eggs
2/3 cup milk
1/4 cup vegetable oil
2 ounces grated white chocolate
1/2 cup raisins, soaked
1/2 cup flaked coconut

To use a baking mix, replace the first four ingredients with 2 cups baking mix.

At least an hour before starting, hydrate the raisins by placing them in a small pot with just water (or bourbon or rum or…..whatever you want) and bringing to a simmering boil.

Turn off the heat, cover, and let the raisins soak for about an hour. Drain to use in the recipe.

Combine first four ingredients or baking mix, brown sugar, ground mulling spice, eggs, milk, and oil all at once.

Stir just till moistened (batter should be lumpy). Fold in white chocolate, raisins, and coconut.

Fill muffin cups 2/3 full. This makes about a dozen regular-size muffins, or six giant muffins.

I felt like I deserved giant muffins.

Bake at 400-degrees approximately 15-18 minutes.

Really good with butter, or apple butter, or nothing at all.

Merry Christmas!

Oh, wait…..

See this recipe at Farm Bell Recipes and save it to your recipe box.


See All My Recipes



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