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Arlean's Molasses Refrigerator Muffins

Mormon.Cook's picture
  Flour 4 Cup (64 tbs)
  Ginger 1⁄2 Teaspoon
  Cinnamon 1⁄2 Teaspoon
  Margarine 1 1⁄4 Cup (20 tbs)
  Sugar 1 Cup (16 tbs)
  Eggs 4
  Molasses 1 Cup (16 tbs)
  Buttermilk 1 Cup (16 tbs)
  Baking soda 2 Teaspoon
  Nuts 1⁄2 Cup (8 tbs), chopped
  Raisins 1⁄2 Cup (8 tbs)

Sift together the flour, ginger, and cinnamon. Cream together margarine and sugar. Add eggs and beat well. Combine molasses, buttermilk, and soda; mix well. Work quickly, as it foams up. Beat into the creamed mixture. Stir flour mixture gently into creamed mixture. Add nuts and raisins; mix lightly. Refrigerate in a covered container. When ready to bake, dip, without stirring, into well-greased muffin pan or fluted paper cups in muffin pans. Bake about 15 minutes, or until well browned. Batter keeps about 3 weeks in refrigerator.

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