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

Directions:

• 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!