Gingerbread Muffins

These muffins are kinda cool because you can make the batter on one day and bake what you want, then stick the remaining batter in the fridge to pull out as needed over the next week.  They make the house smell delightful, and the taste is perfect for a cold morning.  Plus, I love having my own convenience foods on-hand!

Once baked, the muffins freeze beautifully, too.

This recipe was found in Home Breads by Judith Fertig.

3 eggs
1 c. molasses
1 c. brown sugar, packed
3 1/2 c. flour
1 T. baking soda
1 T. ground cloves
1 T. ground ginger
2 sticks butter, melted
1 c. hot water

Combine all ingredients and mix.

Drop batter into greased muffin pan and bake at 350 for 20-25 minutes.  Serve warm.

Cover and refrigerate any leftover batter for another day.

Yield:  about 3 doz. muffins

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