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Last-Minute Gingerbread Muffins
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
12 teaspoon ground nutmeg

Instruction:

Cream shortening; gradually add sugar, beating until light and fluffy. Stir in 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 well after each addition. Cover and store in refrigerator until ready to bake. Batter can be kept in the refrigerator for 3 weeks. To bake, spoon batter into greased muffin pans, filling 2/3rd's full. Bake at 350 degrees for 20 minutes.

Source: www.food.com