Walnut Gingerbread Muffins

1. 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. 2

   Fill paper-lined muffin cups three-fourths full. Bake at 350u00b0 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.

No nutritional information available.

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