Refrigerator Gingerbread Muffins

By SewingDragonfly

Ingredients

• 1 cup sugar
• 1 cup butter
• 1 cup dark molasses
• 4 eggs, beaten
• 3 1/2 cups flour
• 1 tsp ground cinnamon
• 1 tsp ground ginger
• 1 tsp ground nutmeg
• 1/2 tsp salt
• 1 cup buttermilk
• 1 tsp baking soda
• 1 tsp hot water
• 1 tsp vanilla
• 1 cup raisins
• 1 cup chopped pecans

Details

Servings 24

Preparation

Step 1

Cream shortening and sugar. Add molasses and stir. Add beaten eggs. Sift flour with spices and salt. Add dry ingredients and buttermilk alternately to the molasses and sugar mixture. Add baking soda that has been dissolved in 1 tsp hot water. Beat. Add vanilla. Stir in the raisins and nuts.

Fill greased muffin tins (or line them with paper liners) ½ full. Bake at 375 degrees for about 30 minutes.

Use batter as needed and keep the rest stored, covered, in the refrigerator for later use. Batter will keep for a week or more.