| CATEGORY |
CUISINE |
TAG |
YIELD |
| Eggs, Dairy |
|
Bread |
84 |
Servings |
INGREDIENTS
| 1 1/2 |
c |
Butter or margarine |
| 1 |
c |
Sugar |
| 1/2 |
c |
Dark corn syrup |
| 1/2 |
c |
Sorghum molasses |
| 4 |
lg |
Eggs |
| 2 |
ts |
Baking soda |
| 1 |
c |
Buttermilk |
| 4 |
c |
Flour |
| 1 |
pn |
Salt |
| 2 |
ts |
Ginger |
| 1/4 |
ts |
Cinnamon |
| 1/4 |
ts |
Allspice |
| 1/2 |
c |
Chopped raisins (optional) |
| 3/4 |
c |
Chopped pecans |
INSTRUCTIONS
Cream butter and sugar well and then mix in syrup and molasses. Add eggs, 1
at a time. Stir soda into buttermilk and add to above while it foams. Sift
other dry ingredients and add a little at a time to creamed mixture, which
may look a little curdled. Add raisins and nuts. Store the mix in a covered
jar in the refrigerator until ready to use. Bake in greased muffin tins at
400 degrees for 12 to 18 minutes, or 20 minutes according to the size of
muffins. Yield: 7 dozen large muffins.
ANABETH RITTER
COLUMBUS, IN
From <Traditions: A Taste of the Good Life>, by the Little Rock (AR) Junior
League. Downloaded from Glen's MM Recipe Archive,
http://www.erols.com/hosey.
A Message from our Provider:
“If we can think and feel and love, our Maker can do all that and more”