Ice box gingerbread muffins
12 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | cup | Butter |
| 1 | cup | Sugar |
| 4 | Eggs; separated | |
| 1 | cup | Molasses |
| 1 | teaspoon | Baking soda |
| 1 | tablespoon | Hot water |
| 1 | teaspoon | Nutmeg |
| 1 | teaspoon | Cinnamon |
| 1 | teaspoon | Ginger |
| 3½ | cup | Flour |
| 1 | cup | Buttermilk |
| ½ | cup | Raisins |
| 1 | cup | Chopped nuts |
Directions
Cream butter & sugar. Add egg yolks & molasses with baking soda dissolved in water. Sift dry ingredients together & then add alternately with buttermilk. Add raisins & nuts. Fold in beaten egg whites. Bake at 350 oven until brown. This makes a lot of muffins & the dough can be stored covered in the refrigerator for 2 weeks.
From the <The Bliss of Cooking Returns>, Fort Bliss Officers Wives Club, Ft. Bliss, TX. Downloaded from Glen's MM Recipe Archive, .
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