GINGERBREAD MUFFINS
(Best when served with orange marmalade)
| 1 cup margarine |
2 teaspoons ginger |
| 1 cup sugar |
2 teaspoons cinnamon |
| 1 cup dark syrup |
1 teaspoon nutmeg |
| 3 eggs |
3 cups flour |
| 1 ¾ teaspoon soda |
1 cup buttermilk |
| Blend shortening and sugar. Add syrup and eggs. Add dry ingredients alternately with milk. DON'T OVERMIX. Grease muffin pans. Batter will keep weeks in refrigerator. Bake at 400o for 20-25 minutes. |
|
| Ann Parsons |
|
| "Kent House Cook Book" from OSU Archives Memorabilia |
|