Ice box gingerbread muffins

Yield: 12 Servings

Measure Ingredient
1 cup Butter
1 cup Sugar
4 \N 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

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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