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Gingerbread Muffins

Gingerbread Muffins
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
12 ServingsPrep: 20 min. Bake: 20 min.

Ingredients

  • 3/4 cup butter, softened
  • 1/2 cup sugar
  • 2 eggs
  • 1/2 cup buttermilk
  • 1/2 cup molasses
  • 2 cups 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

  • 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.
  • 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.
© Taste of Home 2013

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Gingerbread Muffins (continued)

Nutrition Facts: 1 muffin equals 327 calories, 16 g fat (8 g saturated fat), 66 mg cholesterol, 384 mg sodium, 44 g carbohydrate, 2 g fiber, 5 g protein.
© Taste of Home 2013