Molasses Refrigerator Muffins Recipe
Yield: 12 ServingsRecipe by luhu.jp
Ingredients:
4 cup: Unbleached Flour, Sifted
2 tsp: Baking Soda,
1 tsp: Salt,
1 tsp: Ground Cinnamon,
1 tsp: Ground Ginger,
1/4 tsp: Ground Cloves,
1/4 tsp: Ground Allspice,
1/4 tsp: Ground Nutmeg,
1 1/3 cup: Vegetable Shortening,
1 cup: Sugar,
4 each: Large Eggs, Slightly Beaten
1 cup: Molasses,
1 cup: Butter/Sour Milk,
1 cup: Raisins,
Directions:
Sift together flour, baking soda, salt, cinnamon, ginger, cloves,
allspice and nutmeg; set aside. Cream together shortening and sugar
in mixing bowl until light anf fluffy, using electric mixer at medium
speed. Add eggs beat well. Blend in molasses and butter/sour milk.
Add dry ingredients all at once, stirring just enough to moisten.
Stir in raisins. Spoon into greased 3-inch muffin-pan cups, filling
1/2 full. Bake in 350 degree oven 20 minutes or until golden brown.
Serve hot with butter and jam. NOTE: Batter can be stored in
refrigerator in covered container for up to 3 weeks.
Source from luhu.jp
allspice and nutmeg; set aside. Cream together shortening and sugar
in mixing bowl until light anf fluffy, using electric mixer at medium
speed. Add eggs beat well. Blend in molasses and butter/sour milk.
Add dry ingredients all at once, stirring just enough to moisten.
Stir in raisins. Spoon into greased 3-inch muffin-pan cups, filling
1/2 full. Bake in 350 degree oven 20 minutes or until golden brown.
Serve hot with butter and jam. NOTE: Batter can be stored in
refrigerator in covered container for up to 3 weeks.
Source from luhu.jp