Last-Minute Gingerbread Muffins

Savor the warm and comforting flavors of these delightful last-minute gingerbread muffins. Made with a perfect blend of dark molasses, aromatic spices, and fluffy texture, these muffins are a delightful treat for any occasion.

Ingredients

For the muffins
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 cinnamon
1	teaspoon ground allspice
1⁄2	teaspoon ground nutmeg

Instructions

• For the batter

  1. Cream the shortening, gradually adding sugar and beating until light and fluffy.
  2. Stir in the molasses, then add the eggs one at a time, beating well after each addition.
  3. Dissolve the baking soda in the buttermilk.
  4. Combine the all-purpose flour and spices; add to the creamed mixture alternately with the buttermilk, beating well after each addition.
  5. Cover and store the batter in the refrigerator until ready to bake. The batter can be kept in the refrigerator for up to 3 weeks.
  6. To bake, spoon the batter into greased muffin pans, filling them 2/3 full.
  7. Bake at 350 degrees for 20 minutes.

Aug 15, 2024