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Ingredients Jump to Instructions ↓

  1. 1 t Baking soda

  2. 1 tb Hot water

  3. 1 c Room temperature butter

  4. 1 c Sugar

  5. 1 c Molasses

  6. 4 Separated, room temp egg

  7. 3 1/2 c All purpose flour

  8. 1 t Freshly grated nutmeg

  9. 1 t Cinnamon

  10. 1 t Ground ginger

  11. 1 c Buttermilk

  12. 1 c Chopped pecan

  13. 1 c Raisin

  14. pn Cream of tartar

  15. 350 deg. Grease 2-inch muffin tins. Dissolve baking soda in hot water. Cream butter with sugar until light and fluffy, using electric mixer. Blend in molasses, yolks and soda. Combine flour, nutmeg, cinnamon and ginger. Mix into butter alternately with buttermilk in

  16. 3 additions each. Fold in nuts and raisins. Beat whites with cream of tartar in another bowl until stiff but not dry. Fold into batter. Spoon into prepared tins, filling

  17. 3/4 full. Bake until tester inserted in center comes out clean,

  18. 20 to 25 minutes. Transfer to racks.

  19. 1 day ahead. Reheat in

  20. 350 deg. oven about 4 minutes.

  21. Serve warm.

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