Title: Ice Box Gingerbread Muffins
Categories: Bread
Yield: 12 Servings

1 c Butter
1 c Sugar
4 Eggs; separated
1 c Molasses
1 ts Baking soda
1 tb Hot water
1 ts Nutmeg
1 ts Cinnamon
1 ts Ginger
3 1/2 c Flour
1 c Buttermilk
1/2 c Raisins
1 c Chopped nuts

Cream butter & sugar. Add egg yolks & molasses with baking soda dissolved
in water. Sift dry ingredients together & then add alternately with
buttermilk. Add raisins & nuts. Fold in beaten egg whites. Bake at 350 oven
until brown. This makes a lot of muffins & the dough can be stored covered
in the refrigerator for 2 weeks.

From the , Fort Bliss Officers Wives Club,
Ft. Bliss, TX. Downloaded from Glen's MM Recipe Archive,
http://www.erols.com/hosey.