Time saving tip:  I made the muffins the night before and the sauce this morning.



(Makes 5 muffins; adapted from this recipe)


Ingredients for the sauce:

  • 1 cup heavy cream
  • 1/2 cup almond milk
  • 1/2 cup dark brown sugar
  • 2 1/2 tablespoons molasses
  • pinch of salt

Ingredients for the pudding:

  • 6 ounces raisins
  • 3/4 cup water
  • 1 teaspoon baking soda
  • 1/2 cup granulated sugar
  • 2 large eggs, at room temperature
  • 1/2 cup whole wheat flour
  • 1 cup white flour
  • 1 teaspoon baking powder
  • 1/2 teaspoon fine sea salt
  • 4 tablespoons unsalted butter
  • 1 tablespoon cinnamon
  • 1/2 tablespoon nutmeg


  • Preheat oven to 350.
  • Combine water and raisins in a small pot and bring to boil for 5 minutes, stirring.  Add baking soda at the last minute.
  • Meanwhile, whisk butter and sugar until peaks form.
  • Combine dry ingredients in a separate bowl.
  • Add eggs to butter mix while mixing.
  • Slowly add dry ingredients to butter mix while mixing.
  • Add in raisins, beat on high for several minutes.
  • Grease cupcake tins and pour mix into 5 of the tins.
  • Bake for 20 minutes.
  • Meanwhile (or the next morning if you made the muffins the night before), combine all ingredients for the pudding in a small pot and heavily boil for 15 minutes or so, stirring constantly.  Remove from heat and let stand until it thickens.
  • Pour sauce over top of muffins and top with fruit.
  • ENJOY!
Healthy Tipping Point