2 sticks butter (1 cup)
1 cup sugar
4 eggs
1 cup molasses (sulphured or unsulphured)
2 tsp baking soda
1 cup buttermilk
4 cups flour
2-3 tsp powdered ginger
½ tsp cinnamon
⅛ tsp ground allspice
½ cup raisins
½ cup chopped nuts (pecans or walnuts)
Preheat oven to 350°.
In a mixing bowl, cream together the butter and sugar until fluffy.
Add the eggs one at a time, beating well after each addition.
Add the molasses and beat well.
In a small bowl, stir the baking soda into the buttermilk. When it begins to foam, stir into the batter.
In a separate bowl, sift together the flour, ginger, cinnamon and allspice. Gradually add to the batter and mix well.
Stir in the raisins and nuts.
Spoon into greased muffin tins, filling ¾ full.
Bake at 350° for 18-22 minutes, until puffed up, brown and springy to the touch.
Makes 28 muffins.
Delicious!