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GINGERBREAD MUFFINS | |
1/2 c. sugar 2 1/2 c. flour 1 1/2 tsp. baking soda 1 tsp. cinnamon 1 tsp. ginger 1/2 tsp. salt 1/4 tsp. nutmeg 1/2 c. butter, melted 1 egg 1/2 c. molasses 1/2 c. nut meats, broken 1/2 c. raisins (optional) 1 c. buttermilk To substitute 1 tablespoon cider vinegar in 1 cup measure, fill to full with milk. Let sit for a minute to thicken. Add all ingredients together in mixing bowl. Stir with spoon until all ingredients thoroughly mixed together. Bake in paper-lined or greased muffin tins in preheated oven at 350 degrees. Bake 20 to 25 minutes. Yields: 12 muffins. NOTE: These may be served warm with whipped cream or ice cream. |
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