Molasses Refrigerator Muffins |
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Prep Time: 15 Minutes Cook Time: 5 Minutes |
Ready In: 20 Minutes Servings: 12 |
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This is an orphan recipe that I adopted from Recipezaar. When I made them, I used buttermilk, but I'd like to try them again with the sour milk. The only other thing was I didn't cook the first batch quite long enough and they sank in the middle. Was still good. Ingredients:
4 cups unbleached flour, sifted |
2 teaspoons baking soda |
1 teaspoon salt |
1 teaspoon cinnamon, ground |
1 teaspoon ginger, ground |
1/4 teaspoon clove, ground |
1/4 teaspoon allspice, ground |
1/4 teaspoon nutmeg, ground |
1/3 cup vegetable shortening |
1 cup sugar |
4 large eggs, slightly beaten |
1 cup molasses |
1 cup buttermilk or 1 cup sour milk |
1 cup raisins |
Directions:
1. Sift together flour, baking soda, salt, cinnamon, ginger, cloves, allspice and nutmeg; set aside.
2. Cream together shortening and sugar in mixing bowl until light anf fluffy, using electric mixer at medium speed.
3. Add eggs beat well.
4. Blend in molasses and butter/sour milk.
5. Add dry ingredients all at once, stirring just enough to moisten.
6. Stir in raisins.
7. Spoon into greased 3-inch muffin-pan cups, filling 1/2 full.
8. Bake in 350 degree oven 20 minutes or until golden brown.
9. Serve hot with butter and jam.
10. NOTE:.
11. Batter can be stored in refrigerator in covered container for up to 3 weeks.
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