Double Ginger Pumpkin Muffins
|All purpose flour||2 Cup (32 tbs)|
|Baking powder||3 Teaspoon|
|Baking soda||1⁄4 Teaspoon|
|Ground ginger||1⁄4 Teaspoon|
|Ground mace||1⁄4 Teaspoon|
|Lard||1⁄2 Cup (8 tbs)|
|Packed brown sugar||1 Cup (16 tbs)|
|Sugar||1⁄2 Cup (8 tbs)|
|Canned pumpkin||1 Cup (16 tbs)|
|Buttermilk||1⁄2 Cup (8 tbs)|
|Walnuts||1⁄3 Cup (5.33 tbs), chopped|
|Crystallized ginger||1⁄4 Cup (4 tbs), finely chopped|
Blend flour, baking powder, baking soda, salt, ginger, and mace; set aside.
Cream lard with the sugars, beating until fluffy.
Add eggs, one at a time, beating thoroughly after each addition.
Mix in pumpkin.
Alternately add dry ingredients and buttermilk to the creamed mixture beating only until smooth after each addition.
Mix in nuts and crystallized ginger with last few strokes.
Spoon batter equally into greased 2 1/2-inch muffin-pan wells.
Bake at 375°F 20 minutes.