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Ice Box Gingerbread Muffins

Yield: 12 Servings

Ingredients and directions for this recipe

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 The Bliss of Cooking Returns, Fort Bliss Officers Wives Club,
Ft. Bliss, TX. Downloaded from Glen's MM Recipe Archive,

See also:
Previous recipe Ice Box Ginger Muffins
Next recipe Ice Box Slaw

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Crisp Beef
Pasta With Meatballs