Gingerbread muffins
12 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| -JAMES FAUNCE (MGFX39A) | ||
| 1 | cup | Shortening |
| 1 | cup | Sugar |
| 1 | cup | Molassas |
| 4 | Eggs | |
| 2 | teaspoons | Baking soda |
| 1 | cup | Buttermilk |
| 4 | cups | All-purpose flour |
| 2 | teaspoons | Ground ginger |
| ½ | teaspoon | Cinnamon |
| ½ | teaspoon | Cloves |
| ½ | cup | Pecans; chopped |
| 1 | cup | Raisins |
Directions
In a mixing bowl cream the shortening and sugar until light and fluffy. Stir in the molasses, then add the eggs one at a time beating well after each.
Dissolve the soda in a cup with the buttermilk. In a separate bowl combine the flour with the spices and add to the creamed mixture alternately with the buttermilk. Stir in the pecans and raisins.
Store the batter in an airtight container in the refrigerator. When ready to bake fill greased muffin cups ⅔ full. Bake in a 350 degree oven for about 20 minutes or until done. To bake unchilled, reduce baking time to l5 minutes. Batter may be stored for several weeks in the refrigerator. Makes about 6 dozen muffins.
This is one of my favorite muffin recipes -- even the kids love them!! Formatted by Elaine Radis Posted on P* JANUARY, 1993