Ice Box Gingerbread Muffins
- 1 c Butter
- 1 c Sugar
- 4 Eggs; separated
- 1 c Molasses
- 1 ts Baking soda
- 1 tb Hot water
- 1 ts Nutmeg
- 1 ts Cinnamon
- 1 ts Ginger
- 3 1/2 c Flour
- 1 c Buttermilk
- 1/2 c Raisins
- 1 c 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, Fort Bliss Officers Wives Club,
Ft. Bliss, TX. Downloaded from Glen's MM Recipe Archive,
http://www.erols.com/hosey.
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
Ft. Bliss, TX. Downloaded from Glen's MM Recipe Archive,
http://www.erols.com/hosey.
