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.