Recipe - Ice Box Gingerbread Muffins

1 cup Butter
1 cup Sugar
4 Eggs; separated
1 cup Molasses
1 teaspoon Baking soda
1 tablespoon Hot water
1 teaspoon Nutmeg
1 teaspoon Cinnamon
1 teaspoon Ginger
3 One half cup Flour
1 cup Buttermilk
One half cup Raisins
1 cup Chopped nuts

Cream butter & sugar. Add egg yolks & molasses with baking soda dissolved
in water. Sift dry ingredients together & then add alternately with
buttermilk. Add raisins & nuts. Fold in beaten egg whites. Bake at 350 oven
until brown. This makes a lot of muffins & the dough can be stored covered
in the refrigerator for 2 weeks.

From the The Bliss of Cooking Returns, Fort Bliss Officers Wives Club,
Ft. Bliss, TX. Downloaded from Glen's MM Recipe Archive,
http://www.erols.com/hosey.