Ingredients
-
1
-
1
-
1
-
4
-
2
-
1
-
4
-
1
-
1
-
1
-
-
-
-
-
Directions
Last-Minute Gingerbread Muffins,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!,This recipe gives great muffins. They look great and they taste great. I reduced the sugar just a little bit. I made half the recipe and filled 12 muffins cup full. My son likes them. They are delicious. Thanks breezermom 🙂 Made for Photo tag game
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Steps
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1
Done
|
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
Done
|
Dissolve Soda in Buttermilk. |
|
3
Done
|
Combine Flour and Spices; Add to Creamed Mixture Alternately With Buttermilk, Beating Well After Each Addition. |
|
4
Done
|
Cover and Store in Refrigerator Until Ready to Bake. Batter Can Be Kept in the Refrigerator For 3 Weeks. |
|
5
Done
|
to Bake, Spoon Batter Into Greased Muffin Pans, Filling 2/3rd's Full. |
|
6
Done
|
Bake at 350 Degrees For 20 Minutes. |
