Ingredients

1 Cup butter
1 Cup brown sugar
2 eggs
1 Cup sorghum
1 Cup buttermilk (or sour milk)
1 Tablespoon baking soda, dissolved in
1 Tablespoon warm water
3 Cup flour
1/2 Teaspoon salt
1 Tablespoon ground ginger
1 Teaspoon ground cloves

Instructions

Cream butter and brown sugar until smooth. Add eggs and beat them in to sugar mixture. Beat in sorghum, buttermilk and soda which has been dissolved in the warm water. Add the dry ingredients and mix well. Fill prepared muffin tins two-thirds full and bake at 350 degrees for 20 minutes or until cakes test done.

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