Dining on the B&O; Recipes and Sightlights from a bygone age
Thomas J. Freco and Karl D. Spence - Pg 48
1 cup Butter
1 cup Sugar
4 cups Flour
1 teaspoon Salt
1 teaspoon Baking Soda
1 teaspoon Baking Powder
2 tablespoons Ginger
1 tablespoon Cinnamon
1 cup Molasses
1 cup Sour Cream
1/4 cut Raisins
Mix all ingredients together, beat until light. Grease muffin rings and fill them half full of batter. Set for five minutes before baking.
Bake 20 minutes in a preheated 375 degree oven. Individual tastes may prefer more raisins for this recipe.
Yield: 40 Muffins
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