Clay Street Deli and Annie's Pantry

Bread and Muffins · Page 37

Gingerbread Muffins

Yield: 4 dozen

Ingredients

  • 1 cup sugar
  • 1 cup shortening
  • 4 eggs
  • 1 cup flour
  • 1 tsp salt
  • 1 cup buttermilk
  • 1 cup molasses
  • 2 tsp soda
  • 1 tsp cinnamon
  • 1/2 tsp cloves
  • 1/2 tsp allspice
  • 2 tsp ginger
  • 1 cup chopped pecans
  • 1 cup raisins

Instructions

Cream sugar and shortening. Beat in eggs one at a time. Stir in molasses. Add sifted flour and salt alternately with buttermilk and soda mixture, beating well. Stir in spices, pecans and raisins. Fill greased muffin cups 3/4 full. Bake at 350 degrees for 25 minutes. Batter may be stored in refrigerator for 2 weeks. Yield: 4 dozen.

© 1986 Clay Street Deli and Annie's Pantry™. All rights reserved including the right to reproduce this book or parts thereof in any form. Printed page 37.