Ginger - Molasses Muffins
By: Helen Pitlick
Published: Friday, December 10, 2010 - 1:02am

Ingredients




1 teaspoon baking soda
1 tablespoon hot water
1 cup butter, room temperature
1 cup sugar
1 cup molasses
4 eggs, seperated, room temperature
3 1/2 cups all-purpose flour
1 teaspoon freshly-grated nutmeg
1 teaspoon cinnamon
1 teaspoon ground ginger
1 cup buttermilk
1 cup chopped pecan
1 cup raisins
pinch cream of tartar

Preparation

1 Preheat oven to 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 3 additions each. Fold in nuts and raisins.  2 Beat whites with cream of tartar in another bowl until stiff but not dry. Fold into batter. Spoon into prepared tins, filling 3/4 full. Bake until tester inserted in center comes out clean, 20 to 25 minutes. Transfer to racks. Serve warm.

About


These muffins have a flavor similar to gingerbread. Can be prepared 1 day ahead: reheat in 350 deg. oven about 4 minutes.