Gingerbread Muffins
Source of Recipe
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List of Ingredients
1/2 cup shortening
1/2 cup margarine
1 cup sugar
1 cup dark molasses
4 eggs
2 teaspoons baking soda
1 cup buttermilk
4 cups flour
2 teaspoons ground ginger
1/2 teaspoon ground cinnamon
1/2 teaspoon ground allspice
1 cup sour cream
1 cup raisins
1 cup chopped pecans, toasted Recipe
Preheat oven to 350 degrees. In large bowl, cream shortening, margarine, sugar and molasses. Add eggs, one at a time, beating well after each.
In small bowl, dissolve baking soda in buttermilk.
In separate bowl, combine flour and spices.
Add flour mixture alternately with buttermilk to
creamed mixture. Fold in sour cream, raisins, and
pecans. Fill greased muffin cups 2/3 full.
Bake 20 to 25 minutes or until muffins test done.
12 muffins
(Note: This batter can be stored in covered airtight container in refrigerator up to 2 weeks.)
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