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| Home -> [Breakfast, Muffins & Biscuits] -> [Molasses refrigerator muffins Recipe] |
Molasses refrigerator muffins
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| Artist: |
_ |
Yield: |
12 |
| Categories: |
Breakfast, Muffins & Biscuits |
Rating: |
0 |
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Ingredients:
| 4
| cup | Unbleached Flour, Sifted | | 2
| tsp | Baking Soda | | 1
| tsp | Salt | | 1
| tsp | Ground Cinnamon | | 1
| tsp | Ground Ginger | | 1/4
| tsp | Ground Cloves | | 1/4
| tsp | Ground Allspice | | 1/4
| tsp | Ground Nutmeg | | 1 1/3
| cup | Vegetable Shortening | | 1
| cup | Sugar | | | 4 ea Large Eggs, Slightly Beaten | | 1
| cup | Molasses | | 1
| cup | Butter/Sour Milk | | 1
| cup | Raisins |
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Procedures:
| 1 | Sift together flour, baking soda, salt, cinnamon, ginger, cloves, allspice and nutmeg; set aside. | | 2 | Cream together shortening and sugar in mixing bowl until light anf fluffy, using electric mixer at medium speed. | | 3 | Add eggs beat well. | | 4 | Blend in molasses and butter/sour milk. | | 5 | Add dry ingredients all at once, stirring just enough to moisten. | | 6 | Stir in raisins. | | 7 | Spoon into greased 3-inch muffin-pan cups, filling ?full. | | 8 | Bake in 350 degree oven 20 minutes or until golden brown. | | 9 | Serve hot with butter and jam. | | 10 | Note: batter can be stored in refrigerator in covered container for up to 3 weeks |
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