Prep 30 mins
Cook 20 mins
I've been making these muffins for over 10 years now, and give to family, friends, and neighbors as holiday treats. Everyone loves them and, since the batter is made ahead, it's nice to pop a batch in the oven Christmas morning to enjoy! I usually use my stand mixer for these, but a hand-held mixer works well also. Prep time does not include refrigeration time. The recipe is originally from " The Star of Texas" cookbook, published by the Junior League of Houston.
- 2 teaspoons baking soda
- 1 cup buttermilk
- 1 cup sugar
- 1 cup brown sugar
- 1 1⁄2 cups shortening
- 4 eggs
- 1 cup dark corn syrup
- 4 cups flour
- 3 teaspoons ground cinnamon
- 3 teaspoons ground ginger
- 2 teaspoons allspice
- 1 cup raisins
- Day 1:.
- Dissolve baking soda in buttermilk.
- Use a large bowl or cup because the mixture will foam up.
- Cream sugars and shortening.
- Add eggs, one at a time,to creamed mixture, beating after each addition.
- Stir in Karo syrup.
- Sift together flour and spices and add to sugar/shortening mixture alternately with buttermilk,beating well after each addition.
- Refrigerate for at least 24 hours.
- DO NOT STIR.
- This will keep for several days.
- Day 2:.
- Preheat oven to 350°F.
- Fill paper-lined muffin tins (I like to use the holiday patterned paper liners!) half full with batter.
- Bake in preheated oven for 20-30 minutes.
- 26 minutes seems to work well for me with my oven.