Ice Box Ginger Muffins

1 cup butter – softened

1 cup molasses
1 cup granulated sugar
1 cup buttermilk
4 cups all purpose flour
2 teaspoons baking soda
2 teaspoons ground ginger (NOT fresh)
¼ teaspoon cinnamon
¼ teaspoon ground allspice
1 teaspoon salt
4 eggs
½ cup raisins
½ cup nuts – this is optional

Cream the butter and sugar together until light and fluffy.

Add the eggs one at a time and beat after each.

Add molasses and beat

Add flour, salt, ginger, cinnamon and allspice together.

Add the flour to the butter mixture ALTERNATELY with the buttermilk
beginning and ending with the dry ingredients. 1/3 of flour mixture – ½ of
buttermilk – 1/3 of flour – ½ of buttermilk – 1/3 of flour

Add raisins and nuts.

At this point the batter can be put into an airtight container and kept in the
refrigerator up to two weeks. When you are ready to make the muffins just fill
greased muffin cups 2/3 full and bake @350F for 15-20 minutes