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Title: Hattie's Refrigerator Gingerbread Muffins
Categories: Muffins
Yield: 2 Dozen
| JUDI M. PHELPS | ||
| 1 | c | Sugar |
| 1 | c | Shortening |
| 1 | c | Dark molasses |
| 4 | Eggs; beaten | |
| 3 1/2 | c | Flour |
| 1 | ts | Cinnamon |
| 1 | ts | Ginger |
| 1 | ts | Nutmeg |
| 1/2 | ts | Salt |
| 1 | c | Buttermilk |
| 1 | ts | Baking soda |
| 1 | ts | ;hot water |
| 1 | ts | Vanilla |
| 1 | c | Raisins |
| 1 | c | Pecans |
Cream sugar and shortening. Add molasses and stir. Add beaten eggs.
Sift flour with cinnamon, ginger, nutmeg, and salt. Add dry ingredients and buttermilk alternately to the molasses and sugar mixture. Add baking soda that has been dissolved in 1 teaspoon hot water and beat. Add vanilla. Stir in raisins and pecans.
Put gingerbread batter in greased muffin tins. Bake in preheated 375 degree oven for about 30 minutes. Batter can be kept in refrigerator for several days before baking.
Source: The Southern Junior League Cookbook.
Shared on alt.creative-cook and alt.creative-cooking by Judi M. Phelps.
Internet: jphelps@shell.portal.com or juphelps@delphi.com
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