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From Spindletop Cooks Cookbook: Spindletop Gingerbread Muffins

Spindletop Gingerbread Muffins Ingredients 2 ½ cups butter 1 cup white sugar 4 whole eggs ¼ teaspoon cinnamon 1 teaspoon allspice 1-2 cups chopped pecans 4 cups flour 2 teaspoons baking soda 2 teaspoons ginger 1 cup buttermilk 1 cup Grandma’s molasses Instructions Cream butter and sugar. Add eggs one at a time. Mix together

Spindletop Gingerbread Muffins

Ingredients

2 ½ cups butter
1 cup white sugar
4 whole eggs
¼ teaspoon cinnamon
1 teaspoon allspice
1-2 cups chopped pecans
4 cups flour
2 teaspoons baking soda
2 teaspoons ginger
1 cup buttermilk
1 cup Grandma’s molasses

Instructions

Cream butter and sugar. Add eggs one at a time. Mix together cinnamon, flour, ginger, allspice and baking soda. Alternate above dry ingredients with 1 cup of butter milk and molasses. Fold in chopped pecans. Store in refrigerator and spoon into greased muffin tins when ready to use. Bake at 400° for 20 minutes.

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