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Walnut 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
  • Total Time
    Prep: 20 min. Bake: 20 min.
  • Makes
    1 dozen

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.
Nutrition Facts
1 each: 327 calories, 16g fat (8g saturated fat), 66mg cholesterol, 384mg sodium, 44g carbohydrate (24g sugars, 2g fiber), 5g protein.

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Reviews

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Average Rating:
  • pattibourey
    Oct 13, 2013

    Excellent muffin recipe. Makes nice sized muffins and smells great in the oven!!

  • Joscy
    Dec 4, 2012

    Have not had pleasuire of making these yet, but am giving them **5 stars**, since they look sooooo good. Would leave out dates, perhaps use raisins in their place. Thank you for sharing, Mrs. Bush!