Giant Gingerbread Muffins
2 cups all-purpose flour
1 tablespoon Clabber Girl Baking Powder
1/2 teaspoon baking soda
1/2 cup margarine or butter
2 tablespoons brown sugar
1 cup dairy sour cream
1/2 cup light molasses
3 cups raisin bran cereal
Grease twelve 2 1/2-inch muffin cups and top of pan, set aside.
In a medium bowl stir together the all-purpose flour, baking powder, and baking soda; set aside.
In a large mixing bowl beat margarine for 30 seconds. Add brown sugar; beat till fluffy. Beat in sour cream and molasses till blended. Beat in eggs. Add flour mixture; stir just till moistened. Fold in cereal.
Spoon batter into prepared muffin cups, filling each even with the top of the pan. Bake in a 375° oven about 25 minutes or till muffins are golden brown. Run a thin metal spatula under and around the tops of the muffins to loosen them from the pan. Transfer muffins to a wire rack. Serve warm. Makes 12.