Tassajara spice muffins
Cupcakes and muffins
My mother has been making this recipe since I can remember. Even as a young, picky child, they were one of my favorites. I’d always insist that at least half be made without raisins—a request that annoyed (and continues to annoy) my father to no end. The recipe comes from an old, well used copy of the Tassajara Bread Book by Edward Espe Brown (http://www.amazon.com/Tassajara-Bread-Book-Edward-Brown/dp/1590308360). They are surprisingly light for muffins made entirely from whole wheat flour, with a lovely sweetness from the honey and a hint of warmth from the spices. Enjoy them for breakfast, with dinner, or at any and all snack times in between.
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