| CATEGORY |
CUISINE |
TAG |
YIELD |
| Eggs, Dairy, Grains |
|
Bread |
12 |
Servings |
INGREDIENTS
| 1 |
c |
Butter |
| 1 |
c |
Sugar |
| 4 |
|
Eggs; separated |
| 1 |
c |
Molasses |
| 1 |
ts |
Baking soda |
| 1 |
tb |
Hot water |
| 1 |
ts |
Nutmeg |
| 1 |
ts |
Cinnamon |
| 1 |
ts |
Ginger |
| 3 1/2 |
c |
Flour |
| 1 |
c |
Buttermilk |
| 1/2 |
c |
Raisins |
| 1 |
c |
Chopped nuts |
INSTRUCTIONS
Cream butter & sugar. Add egg yolks & molasses with baking soda dissolved
in water. Sift dry ingredients together & then add alternately with
buttermilk. Add raisins & nuts. Fold in beaten egg whites. Bake at 350 oven
until brown. This makes a lot of muffins & the dough can be stored covered
in the refrigerator for 2 weeks.
From the <The Bliss of Cooking Returns>, Fort Bliss Officers Wives Club,
Ft. Bliss, TX. Downloaded from Glen's MM Recipe Archive,
http://www.erols.com/hosey.
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