- 1/2 cup butter or margarine, softened
- 1/2 cup brown sugar
- 1/2 cup sugar
- 1/2 cup molasses
- 2 eggs
- 1 teaspoon baking soda
- 1 cup buttermilk
- 2 1/4 cups flour
- 1 1/2 teaspoons cinnamon
- 3/4 teaspoon ginger
- 1/4 teaspoon cloves
- 1/4 teaspoon allspice
Preheat oven to 350ºF. Grease a 12-cup muffin tin.
Using an electric mixer, beat butter, brown sugar and sugar in a medium mixing bowl until light and fluffy. Add molasses and eggs; mix well.
Stir baking soda into the buttermilk; set aside.
Combine flour, cinnamon, ginger, cloves and allspice in another mixing bowl. Add flour mixture and buttermilk alternately to the butter mixture; mix well after each addition.
Fill each muffin cup halfway with batter. Spoon about 1 teaspoon of cranberry sauce into each muffin cup. Top with remaining batter. Bake for 25 minutes or until golden brown and firm to the touch. Remove from pan; cool on a wire rack. Makes 1 dozen muffins.