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Ginger - molasses muffins
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| Artist: |
_ |
| Categories: |
Bakery, Breads, Ginger, Herbs & Spices, Muffins & Biscuits |
| Yield: |
40 |
| Rating: |
0 |
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Ingredients:
| 1
| tsp | Baking soda | | 1
| tbsp | Hot water | | 1
| cup | Room temperature butter | | 1
| cup | Sugar | | 1
| cup | Molasses | | 4
| | Separated, room temp egg | | 3 1/2
| cup | All purpose flour | | 1
| tsp | Freshly grated nutmeg | | 1
| tsp | Cinnamon | | 1
| tsp | Ground ginger | | 1
| cup | Buttermilk | | 1
| cup | Chopped pecan | | 1
| cup | Raisin | | | Pn Cream of tartar |
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Procedures:
| 1 | (makes about 40). | | 2 | Preheat oven to 350 deg. | | 3 | Grease 2-inch muffin tins. | | 4 | Dissolve baking soda in hot water. | | 5 | Cream butter with sugar until light and fluffy, using electric mixer. | | 6 | Blend in molasses, yolks and soda. | | 7 | Combine flour, nutmeg, cinnamon and ginger. | | 8 | Mix into butter alternately with buttermilk in 3 additions each. | | 9 | Fold in nuts and raisins. | | 10 | Beat whites with cream of tartar in another bowl until stiff but not dry. | | 11 | Fold into batter. | | 12 | Spoon into prepared tins, filling ?full. | | 13 | Bake until tester inserted in center comes out clean, 20 to 25 minutes. | | 14 | Transfer to racks. | | 15 | (can be prepared 1 day ahead. | | 16 | Reheat in 350 deg. | | 17 | Oven about 4 minutes). | | 18 | Serve warm. |
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