Newfoundland molasses buns
1 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| ½ | cup | Butter |
| 1 | Well-beaten egg | |
| 1 | tablespoon | Milk |
| ¼ | teaspoon | Salt |
| ½ | cup | Molasses |
| ½ | cup | Brown sugar |
| 1 | teaspoon | Cinnamon |
| 1½ | cup | Flour |
| 1 | cup | Diced pork |
| 1 | teaspoon | Soda |
Directions
Cream butter & sugar. Add egg and vamilla and molasses. Sift together dry ingredients with milk. Bake in cup cake pans at 350f for 15-20 minutes. Raisins may be added if desired.
Comments: "These buns proved to be the staple lunch for woodsmen or fishermen. Made with molasses they did not dry so easily. The pork and molasses provided heat and energy during cold weather -- almost a "must" for hard working Newfoundlanders. They were also called "Jay Buns" because the saucy Jay birds often stole them from the hands of the men while eating, or they certainly came in for all the left-overs by the woodsmen."
Comments from Mrs. Mabel Squires, Blackhead, Conception Bay, Nfld. from "Fat-Back & Molasses", c. 1974.