Icebox Gingerbread Mini Muffins

• 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

1. Cream 1 1/4 cups margarine or Crisco and 1 cup sugar.
2. Add eggs.
3. 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.
4. Cover bowl and refrigerate overnight.
5. Can keep 1 or 2 weeks.
6. Drop by teaspoon. Never stir down.
7. Bake at 350u0b0 for 10 to 15 minutes.

margarine, sugar, eggs, grandma molasses, buttermilk, flour, soda, pecans, raisins, cinnamon, allspice, ginger

Taken from www.cookbooks.com/Recipe-Details.aspx?id=795993 (may not work)