1 c. Shortening
1 c. Sugar
1 c. Molasses
4 Eggs
2 tsp. Soda
1 c. Buttermilk
4 c. Flour
2 tsp. M-K Ground Ginger
1/2 tsp. M-K Ground Cinnamon
1/2 tsp. M-K Ground Allspice
1 c. Pecans, chopped
1 c. Raisins

Cream together shortening and sugar until light and fluffy. Stir in molasses. Add eggs, one at a time, beating well after each addition. Dissolve the soda in the buttermilk. Combine flour and M-K spices. Add to creamed mixture alternately with buttermilk, beating well after each addition. Stir in pecans and raisins. Store batter in airtight container in refrigerator. When ready to bake, fill greased 1 1/2 inch muffin cups 2/3 full. Bake at 350° about 20 minutes or until muffin tests done. Batter may be stored for several weeks in refrigerator. Yields about 6 dozen. TO BAKE WITHOUT CHILLING BATTER: Reduce baking time to 15 minutes.

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