Gingerbread Muffins Recipe

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Gingerbread Muffins Ingredients

1 cup vegetable shortening
1 cup sugar
4 each eggs, lg
1 cup molasses
1 cup sour cream
4 cup whole wheat flour
2 tsp baking soda
1 tsp baking powder
2 tsp ginger, ground
1/4 tsp cinnamon
1/4 tsp allspice
1 cup raisins
1 cup pecans, chopped, optional

A Recipe for
Gingerbread Muffins

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This Recipe for Gingerbread Muffins is one of thousands in the Recipes-to-go Bread Cookbook.

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This is a recipe for Gingerbread Muffins from the recipe cookbook of Recipes-to-go (Bread)

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Gingerbread Muffins recipe - a tasty recipe for you to add to your collection!
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Herb Tip
Using Marjoram:
Only the leaves of the marjoram plant are used and are available both fresh and dried. Very similar to oregano, marjoram carries a sweeter, milder flavor. Marjoram makes a great addition to almost any meat or vegetable dish.

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Gingerbread Muffins

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Gingerbread Muffins Directions

Cream the shortening with the sugar until light and fluffy. Add the
eggs, one at a time, beating well after each addition. Add the
molasses and sour cream. Combine the remaining ingredients and add to
the sour cream mixture. Stir until just moistened and no flour
streaks remain. Spoon into muffin tins that have been coated with a
non-stick spray filling each cup 1/2 full. Bake at 375 degrees F for
12 to 15 minutes or until done. Serve warm.

Serves: 4

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Gingerbread Muffins Recipe from the Recipes-To-go.com Bread Recipe Cookbook

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