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, .