Icebox Gingerbread Mini Muffins - cooking recipe

Ingredients

1 1/4 c. margarine or Crisco
1 c. sugar
4 eggs
1/2 c. Grandma molasses (yellow label)
1 c. buttermilk
4 c. flour
2 Tbsp. soda
1/2 c. pecans, chopped fine
1/2 c. raisins
1/2 tsp. cinnamon
1/4 tsp. allspice
2 tsp. ginger

Preparation

Cream 1 1/4 cups margarine or Crisco and 1 cup sugar.
Add eggs.
Mix and add to creamed mixture the 1/2 cup Grandma molasses, 1 cut buttermilk, 4 cups plain flour, 2 teaspoons soda, 1/2 cup pecans (chopped fine), 1/2 cup raisins, 1/2 teaspoon cinnamon, 1/4 teaspoon allspice and 2 teaspoons ginger.
Cover bowl and refrigerate overnight.
Can keep 1 or 2 weeks.
Drop by teaspoon. Never stir down.
Bake at 350\u00b0 for 10 to 15 minutes.