Pat found the robust molasses to be too intense for these muffins and prefers to use a mild or light molasses.

1/2	C	sugar
2-1/2	C	flour
1-1/2	tsp.	baking soda
1	tsp.	cinnamon
1	tsp.	ginger
1/2	tsp.	salt
1/4	tsp.	nutmeg
1	C	nuts - walnuts or pecans
1		egg
1	C	buttermilk
1/2	C	melted butter

Preheat oven to 350F. Butter muffin tins or line with cupcake papers. Combine sugar, flour, soda, cinnamon, ginger, salt, nutmeg and nuts in a bowl. In a separate bowl, mix egg, molasses, buttermilk and melted butter, and add to the dry ingredients. Stir until just blended. Spoon into muffin tins and bake 20 to 25 minutes. Test with a toothpick; muffins are done when it comes out clean. Can also be served warm with whipped cream or ice cream as a dessert.