Batter Ready Ginger Muffins
By á-718
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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.
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