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, .

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