Ginger Cheese Muffins
Yield
1 servingsPrep
15 minCook
15 minReady
30 minTrans-fat Free, High Fiber
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 2 | cups |
all-purpose flour
|
|
| 3 | teaspoons |
baking powder
|
|
| ¼ | teaspoon |
baking soda
|
|
| ½ | teaspoon |
ginger
|
|
| ¼ | teaspoon |
salt
|
|
| 1 | each |
eggs
well beaten |
|
| ½ | cup |
milk
|
|
| ½ | cup |
molasses
|
|
| 4 | tablespoons |
vegetable shortening
melted |
|
| ¾ | cup |
cheese
grated |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 473 | ml |
all-purpose flour
|
|
| 15 | ml |
baking powder
|
|
| 1.3 | ml |
baking soda
|
|
| 2.5 | ml |
ginger
|
|
| 1.3 | ml |
salt
|
|
| 1 | each |
eggs
well beaten |
|
| 118 | ml |
milk
|
|
| 118 | ml |
molasses
|
|
| 6E+1 | ml |
vegetable shortening
melted |
|
| 177 | ml |
cheese
grated |
|
Directions
Sift flour, measure, and sift with salt, ginger, baking soda, and baking powder.
Combine egg, milk, and molasses.
Add to dry ingredients, stirring constantly.
Beat only until smooth. Add shortening, and fold in grated cheese.
Fill well-oiled muffin tins ⅔ full.
Bake in hot oven (425? F) 10 to 15 minutes.
16 servings.
