Icebox Ginger Muffins - cooking recipe

Ingredients

1 c. butter or Crisco
1 c. sugar
4 unbeaten eggs
1 c. molasses
2 tsp. soda
1 c. sour milk
4 c. flour
1/2 tsp. cinnamon
2 tsp. ginger
1/2 tsp. cloves
pinch of salt
1 c. nuts
1 tsp. vanilla

Preparation

Cream butter or Crisco and sugar.
Add unbeaten eggs, one at a time.
Mix in other ingredients in order given.
Sift the flour with the cinnamon, ginger, cloves and salt before adding.
Keep in refrigerator until ready to bake.
Bake in muffin tins slowly at 350\u00b0 for 10 to 12 minutes.
(Will keep 4 weeks.)