This recipe was given to me by the lovely Janis King of Walnut Grove Farms. She says it’s her sisters recipe.
I can’t even begin to tell you how delicious they are.
Aromatic, gorgeous, and good for you. a recipe that you can either bake all and freeze. It makes ALOT of muffins OR you can save and refrigerate part of the batter for a quick pour and bake later on
Cream 1 C Butter with 1 Cup Sugar ( I use evaporated cane ) until light and fluffy. Stir in 1 Cup Molasses. Add 4 eggs, one at a time. Beat.
Dissolve 2 teas of baking soda in 1 C Buttermilk.
Combine 4 C Flour, 2 teas of ginger, 1/2 teas cinnamon, 1/2 teas of clove. ( I didn’t have 4 C of flour. Do you ever do that ? Set out to bake something and not have the ingredients you need ? I used part Wheat Flour, part Oat Flour, part Soy Mix and part Flax )
Add Dry Mix to creamed butter and sugar alternatively with buttermilk. Stir.
Fold in 1 Cup of Raisers ( I added small bits of Candied Ginger instead ) and 1 Cup of chopped Pecan ( her sister uses less raisins and nuts!)
Janis says fill muffin cups 2/3
Bake at 350 for 20 minutes
Extra batter may be stored in fridge.
Karen and Janis