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Gingerbread Muffins


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.