Gingerbread Muffins

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

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2 Responses to Gingerbread Muffins

  1. Michelle says:

    I want one

  2. Karen Hanrahan says:

    I Love You Michelle!

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