Molasses Refrigerator Muffins is a traditional American recipe for a classic muffin batter recipe containing molasses (treacle) that can be stored in the refrigerator for up to 3 weeks. The full recipe is presented here and I hope you enjoy this classic American version of: Molasses Refrigerator Muffins.
(click this button to prevent the screen from sleeping so Cook Mode is 'ON')
The name of this classic muffin mix derives from the fact that the batter, once formed, can be stored in the refrigerator for up to 3 weeks (it still requires baking though).
Sift together the flour, baking soda, salt, cinnamon, ginger, cloves, allspice and nutmeg into a bowl and set aside.
Cream together the shortening and sugar in a bowl until light and fluffy using an electric mixer. Add the eggs, a little at a time, beating thoroughly to combine after each addition.
Blend in the treacle and butter (or sour milk) then add all the dry ingredients, stirring them just enough to moisten. Finally work in the raisins.
At this point, you can cover the bowl and store the batter in the refrigerator for up to 3 weeks.
To bake, spoon the batter into greased 8cm (3 in) muffin cups, filling them no more than 1/2 full. Transfer to an oven pre-heated to 180°C (350°F, Gas Mark 4) and bake for about 20 minutes, or until golden brown.
Serve hot, accompanied by butter and jam or marmalade.
