Batter Ready Ginger Muffins

By á-718

Ingredients

• 1 1/2 C hard margarine, softened
• 1 C sugar
• 4 lrg eggs
• 1 1/2 C molasses
• 1 C butter milk
• 1 1/2 tsp vanilla
• 5 1/4 C flour
• 1 1/2 tsp cinnamon
• 1 1/2 tsp ginger
• 1/2 tsp nutmeg
• 1/4 tsp cloves
• 3/4 tsp salt
• 1 Tbs baking soda
• 1 1/2 C raisins

Details

Servings 36
Preparation time 10mins
Cooking time 30mins

Preparation

Step 1

Batter can be made 3 wks in advance and kept in fridge. Muffins freeze well too.

Cream margarine and sugar together well. Beat in eggs 1 at a time. Add molasses, beat to mix. Add buttermilk and vanilla, mix.

Stir remaining 8 ingredients together well in lrg bowl. Add molasses mix. Stir just until moistened.

Store covered in fridge up to 3 weeks.

Fill greased tins 3/4 full. Bake at 400 for 15-20 min. Cool 5 min. Remove from pan.