Icebox Ginger Muffins

(Six-week Muffins)

1 c. butter
1 c. white sugar
4 eggs
1 c. molasses
2 tsp. Soda
1 c. sour milk*
4 c. flour
2 tsp ginger
½ tsp cinnamon
1/4 tsp allspice
½ c. raisins
½ c. nuts

Cream butter, add sugar gradually while beating. Add eggs, one at a time, beating well after each addition. Add molasses and beat well. Stir soda into sour milk and when it begins to foam, stir into mixture. Sift flour and spices twice and add. Stir in nuts and raisins. Bake at 400 for 10 to 15 minutes in greased muffin pans. Makes 60 tiny muffins or about 24 standard sized muffin pans. If using gem pans watch them. They may be ready to come out at about 8 minutes.

*Add 1 1/3 tablespoons vinegar to 1 cup sweet milk to make 1 cup sour milk

Batter keeps 6 weeks in the refrigerator.

Pumpkin Raisin Muffins

1 egg
½ c. milk
½ c. canned pumpkin
1/4 c. melted butter
½ c. sugar
1 ½ c. flour
2 tsp. baking powder
½ tsp. salt
½ tsp. each of cinnamon and nutmeg
½ c. raisins, cooked in water to cover until plumped, and then drained

Crunchy Nut Topping: (optional)
1/3 c. brown sugar
1/3 c. chopped walnuts
½ tsp. Cinnamon

Combine egg, milk, pumpkin, butter and sugar. Stir until blended. Sift dry ingredients with spices into pumpkin mixture. Stir until moistened. Batter should be lumpy. Fold in raisins. Fill muffin cups two-thirds full. Sprinkle Crunch Topping that has been mixed over top. Bake at 400 for 18 to 20 minutes. Serve hot.
12 muffins