Ginger - Molasses Muffins Recipe

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Ginger - Molasses Muffins 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
1 pinch cream of tartar

A Recipe for
Ginger - Molasses Muffins

The more you eat, the less flavor; the less you eat, the more flavor.
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Ginger - Molasses Muffins Recipe
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Test cornstarch for freshness by mixing one teaspoon of vinegar with one teaspoon of cornstarch. The mixture will bubble if the cornstarch is fresh.

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Using Cilantro:
Also known as fresh coriander or Chinese parsley, cilantro is used to flavor dishes ranging from Asian to Indian to Mexican. Use sparingly, though, as too much cilantro will give your food a harsh, soapy flavor.

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“Americans can eat garbage, provided you sprinkle it liberally with ketchup, mustard, chili sauce, tabasco sauce, cayenne pepper, or any other condiment which destroys the original flavor of the dish.”
Henry Miller, American writer (1891-1980)

Ginger - Molasses Muffins

Chili represents your three stages of matter: solid, liquid, and eventually gas.
Roseanne, "Don't Make Me Over," May 1992, spoken by character Dan Conner

Ginger - Molasses Muffins Directions

(Makes about 40.)

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. 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. (Can be prepared 1 day ahead. Reheat in 350 deg. oven about
4 minutes.) Serve warm.

Serves: 40

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Ginger - Molasses Muffins Recipe from the Recipes-To-go.com Bread Recipe Cookbook

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