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Gingerbread Muffins presented by Bed and Breakfast of Summerville
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Ingredients:
1 cup shortening
1 cup sugar
1 cup molasses
4 eggs
2 tsp. baking soda
1 cup buttermilk
4 cups all-purpose flour
1/2 tsp. cinnamon
2 tsp. ginger
1/2 tsp. cloves
1/2 cup pecans, chopped
1 cup raisins
In a mixing bowl, cream the shortening and sugar until light and fluffy. Add eggs one at a time beating well after each addition. Dissolve the soda in a cup with the buttermilk. In a separate bowl, combine the flour with the spices and add the creamed mixture alternately with buttermilk. Stir in the pecans and raisins. Store the batter in an airtight container in the refrigerator. When ready to serve, fill greased muffin cups 2/3 full. Bake in a 350 degree oven for about 20 minutes or until done. For unchilled batter, reduce cooking time to 15 mins. Batter may be stored for several weeks in the refrigerator. Makes about 6 dozen muffins.
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Bed and Breakfast of Summerville
Summerville, South Carolina
A country-furnished guest house amid moss-draped oaks on the grounds of the 1865 plantation-style Blake Washington House.
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Click here for pictures and information about the inn.
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More Bed and Breakfast of Summerville Recipes:
Hot Fruit Casserole
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More Recipes
Muffins
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