Last-Minute Gingerbread Muffins |
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Prep Time: 10 Minutes Cook Time: 20 Minutes |
Ready In: 30 Minutes Servings: 10 |
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The batter can be made ahead of time and kept in the refrigerator for 3 weeks, so this can be done ahead of time. This also makes a great gift during the holiday season! Ingredients:
1 cup shortening |
1 cup sugar |
1 cup dark molasses |
4 eggs |
2 teaspoons baking soda |
1 cup buttermilk |
4 cups all-purpose flour |
1 tablespoon ground ginger |
1 teaspoon ground ginger |
1 teaspoon ground allspice |
1/2 teaspoon ground nutmeg |
Directions:
1. Cream shortening; gradually add sugar, beating until light and fluffy. Stir in molasses. Add eggs, one at a time, beating well after each addition.
2. Dissolve soda in buttermilk.
3. Combine flour and spices; add to creamed mixture alternately with buttermilk, beating well after each addition.
4. Cover and store in refrigerator until ready to bake. Batter can be kept in the refrigerator for 3 weeks.
5. To bake, spoon batter into greased muffin pans, filling 2/3rd's full.
6. Bake at 350 degrees for 20 minutes.
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