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Ginger Muffins

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Submitted by icy

YIELD

12 servings

PREP

15 min

COOK

25 min

READY

40 min

Ingredients

½ 118
½ 118
CUP ML SUGAR
1 1
EACH EACH EGGS
1 237
CUP ML MOLASSES
light preferably
3 7.1E+2
1 ½ 7.5
TEASPOONS ML BAKING SODA
½ 2.5
TEASPOON ML SALT
1 5
TEASPOON ML CINNAMON
1 5
TEASPOON ML GINGER
½ 2.5
TEASPOON ML CLOVES
ground
1 237
CUP ML WATER
hot

Directions

Cream together shortening and sugar.

Beat in the egg, then the molasses.

Sift together the dry ingredients; stir into molasses mixture.

Gradually add the hot water, beating until smooth.

Line muffin pans with paper baking cups.

Fill ⅔ full.

Bake at 350℉ (180℃) for 20 to 25 minutes or until done.

Touch lightly with finger - done if it bounces back.

* not incl. in nutrient facts Arrow up button

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Nutrition Facts

Serving Size 92g (3.2 oz)
Amount per Serving
Calories 233 3% from fat
 % Daily Value *
Total Fat 1g 1%
Saturated Fat 0g 1%
Trans Fat 0g
Cholesterol 16mg 5%
Sodium 184mg 8%
Total Carbohydrate 18g 18%
Dietary Fiber 1g 4%
Sugars g
Protein 7g
Vitamin A 0% Vitamin C 0%
Calcium 7% Iron 16%
* based on a 2,000 calorie diet How is this calculated?
Low Fat, Low in Saturated Fat, Low Cholesterol, Trans-fat Free
 
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