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    Bread-Muffin: Last-Minute Gingerbread Muffins

    Source of Recipe

    The Southern Living Cookbook, 1987

    List of Ingredients

    1 cup shortening
    1 cup sugar
    1 cup molasses
    4 eggs
    2 teaspoons baking soda
    1 cup buttermilk
    4 cups all purpose flour
    1 tablespoon ginger -- plus 1 teaspoon
    1 teaspoon allspice
    1/2 teaspoon nutmeg
    1/2 cup raisins -- optional
    1/2 cup chopped pecans -- optional

    Recipe

    Cream shortening; gradually add sugar, beating at medium speed of an electric mixer until light and fluffy. Add molasses. Add eggs, one at a time, beating well after each addition. Dissolve soda in buttermilk. Combine flour and spices; add to creamed mix alternately with buttermilk, beating after each addition. Stir in raisins and pecans, if desired. Cover batter and store in refrigerator up to 2 weeks. When ready to bake, spoon batter into greased muffin pans, filling two-thirds full. Bake at 350ºF for 20 minutes. Remove from pans immediately.

 

 

 


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