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Gingerbread Muffins

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Last Minute Gingerbread Muffins is a flavored muffin. Last Minute Gingerbread Muffins gets its rich flavor from shortening and spices. Last Minute Gingerbread Muffins is loved by many people all over the world.
  Shortening 1 Cup (16 tbs)
  Sugar 1 Cup (16 tbs)
  Molasses 1 Cup (16 tbs)
  Eggs 4
  Baking soda 2 Teaspoon
  Buttermilk 1 Cup (16 tbs)
  All purpose flour 4 Cup (64 tbs)
  Ground ginger 1 Tablespoon (plus teaspoon)
  Ground allspice 1 Teaspoon
  Ground nutmeg 1⁄2 Teaspoon

Cream shortening;, gradually add sugar, beating at medium speed of an electric mixer until light and fluffy.
Add molasses.
Add eggs, one at a time, beating well after each addition.
Dissolve soda in buttermilk.
Combine flour and spices; add to creamed mixture alternately with buttermilk, beating after each addition.
Cover batter and store in refrigerator up to 2 weeks.
When ready to bake, spoon batter into greased muffin pans, filling two thirds full.
Bake at 350° for 20 minutes.
Remove from pans immediately.

Recipe Summary

Difficulty Level: 
Side Dish

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