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Prep Time: 20 Minutes Cook Time: 20 Minutes |
Ready In: 40 Minutes Servings: 12 |
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My mom would always have these muffins on hand when I was growing up. They were a special, sweet little treat any time of day!Ann Bush, Kansas City, Missouri Ingredients:
3/4 cup butter, softened |
1/2 cup sugar |
2 eggs |
1/2 cup buttermilk |
1/2 cup molasses |
2 cups king arthur unbleached all-purpose flour |
1 teaspoon salt |
1 teaspoon ground ginger |
3/4 teaspoon baking soda |
3/4 teaspoon ground nutmeg |
1/8 teaspoon ground allspice |
3/4 cup chopped dates |
1/2 cup chopped black walnuts |
Directions:
1. In a large bowl, cream butter and sugar until light and fluffy. Add eggs, one at a time, beating well after each addition. Stir in buttermilk and molasses. Combine the flour, salt, ginger, baking soda, nutmeg and allspice; add to creamed mixture just until moistened Fold in dates and walnuts.
2. Fill paper-lined muffin cups three-fourths full. Bake at 350° for 20-25 minutes or until a toothpick comes out clean. Cool for 5 minutes before removing from pan to a wire rack. Serve warm. Yield: 1 dozen.
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