Ice box ginger muffins
84 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1½ | cup | Butter or margarine |
| 1 | cup | Sugar |
| ½ | cup | Dark corn syrup |
| ½ | cup | Sorghum molasses |
| 4 | larges | Eggs |
| 2 | teaspoons | Baking soda |
| 1 | cup | Buttermilk |
| 4 | cups | Flour |
| 1 | pinch | Salt |
| 2 | teaspoons | Ginger |
| ¼ | teaspoon | Cinnamon |
| ¼ | teaspoon | Allspice |
| ½ | cup | Chopped raisins (optional) |
| ¾ | cup | Chopped pecans |
Directions
Cream butter and sugar well and then mix in syrup and molasses. Add eggs, 1 at a time. Stir soda into buttermilk and add to above while it foams. Sift other dry ingredients and add a little at a time to creamed mixture, which may look a little curdled. Add raisins and nuts. Store the mix in a covered jar in the refrigerator until ready to use. Bake in greased muffin tins at 400 degrees for 12 to 18 minutes, or 20 minutes according to the size of muffins. Yield: 7 dozen large muffins.
ANABETH RITTER
COLUMBUS, IN
From <Traditions:ATasteoftheGoodLife>, by the Little Rock (AR) Junior League. Downloaded from Glen's MM Recipe Archive, .