Grease 12 muffin pan cups. In large bowl combine flour, cornmeal, baking soda, salt and allspice; stir in buttermilk and molasses to blend thoroughly. Stir in raisins and 1/2 cup chopped walnuts. Spoon batter into prepared muffin pan cups, filling each almost to the top; cover pan tightly with foil.
Place muffin pan in 14x9 inch roasting pan; place roasting pan over burner on top of stove. Carefully pour enough boiling water into roasting pan to come halfway up the sides of muffin pan cups; cover roasting pan tightly with additional foil. Steam over low heat 45 minutes until wooden pick inserted in center of muffin comes out clean. Remove muffin pan from water bath; cool muffins in pan on wire rack 5 minutes.
Remove from pan; press walnut piece into top of each. Serve warm or at room temperature, sprinkled with confectioners' sugar, if desired. Makes 12 muffins.
By Robin from Washington, IA
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