Gingerbread Muffins
3 eggs
1 cup molasses
1 cup brown sugar
3 1/2 cups flour
1 tablespoon baking soda
1 tablespoon ground cloves
1 tablespoon ground ginger
1/2 lb butter, melted
1 cup hot water
Combine all ingredients in a large bowl and refrigerate until ready to use.
Bake in paper lined muffin tins at 350 degrees for 20 to 25 minutes.
Batter will keep for 2 weeks in refrigerator
|