Walnut Gingerbread Muffins

• 3/4 cup butter, softened
• 1/2 cup sugar
• 2 eggs
• 1/2 cup buttermilk
• 1/2 cup molasses
• 2 cups all-purpose flour
• 1 teaspoon salt
• 1 teaspoon ground ginger
• 3/4 teaspoon baking soda
• 3/4 teaspoon ground nutmeg
• 1/8 teaspoon ground allspice
• 3/4 cup chopped dates
• 1/2 cup chopped black walnuts

1. In a large bowl, cream butter and sugar until light and fluffy. Add eggs, one at a time, beating well after each addition. Stir in buttermilk and molasses. Combine the flour, salt, ginger, baking soda, nutmeg and allspice; add to creamed mixture just until moistened Fold in dates and walnuts.
2. Fill paper-lined muffin cups three-fourths full. Bake at 350u0b0 for 20-25 minutes or until a toothpick comes out clean. Cool for 5 minutes before removing from pan to a wire rack. Serve warm.

butter, sugar, eggs, buttermilk, molasses, flour, salt, ground ginger, baking soda, ground nutmeg, ground allspice, dates, black walnuts

Taken from www.tasteofhome.com/recipes/walnut-gingerbread-muffins/ (may not work)