| CATEGORY |
CUISINE |
TAG |
YIELD |
| Eggs, Dairy |
|
Muffins, Breads |
40 |
Servings |
INGREDIENTS
| 1 |
ts |
Baking soda |
| 1 |
tb |
Hot water |
| 1 |
c |
Room temperature butter |
| 1 |
c |
Sugar |
| 1 |
c |
Molasses |
| 4 |
|
Separated, room temp egg |
| 3 1/2 |
c |
All purpose flour |
| 1 |
ts |
Freshly grated nutmeg |
| 1 |
ts |
Cinnamon |
| 1 |
ts |
Ground ginger |
| 1 |
c |
Buttermilk |
| 1 |
c |
Chopped pecan |
| 1 |
c |
Raisin |
|
pn |
Cream of tartar |
INSTRUCTIONS
(Makes about 40.)
Preheat oven to 350 deg. Grease 2-inch muffin tins. Dissolve baking soda in
hot water. Cream butter with sugar until light and fluffy, using electric
mixer. Blend in molasses, yolks and soda. Combine flour, nutmeg, cinnamon
and ginger. Mix into butter alternately with buttermilk in 3 additions
each. Fold in nuts and raisins. Beat whites with cream of tartar in another
bowl until stiff but not dry. Fold into batter. Spoon into prepared tins,
filling 3/4 full. Bake until tester inserted in center comes out clean, 20
to 25 minutes. Transfer to racks. (Can be prepared 1 day ahead. Reheat in
350 deg. oven about 4 minutes.) Serve warm.
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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