Ginger Muffins
Yield
12 servingsPrep
15 minCook
25 minReady
40 minLow Fat, Low in Saturated Fat, Low Cholesterol, Trans-fat Free
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| ½ | cup |
vegetable shortening
|
*
|
| ½ | cup |
sugar
|
|
| 1 | each |
eggs
|
|
| 1 | cup |
molasses
light preferably |
|
| 3 | cups |
all-purpose flour
|
|
| 1 ½ | teaspoons |
baking soda
|
|
| ½ | teaspoon |
salt
|
|
| 1 | teaspoon |
cinnamon
|
|
| 1 | teaspoon |
ginger
|
|
| ½ | teaspoon |
cloves
ground |
|
| 1 | cup |
water
hot |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 118 | ml |
vegetable shortening
|
*
|
| 118 | ml |
sugar
|
|
| 1 | each |
eggs
|
|
| 237 | ml |
molasses
light preferably |
|
| 7.1E+2 | ml |
all-purpose flour
|
|
| 7.5 | ml |
baking soda
|
|
| 2.5 | ml |
salt
|
|
| 5 | ml |
cinnamon
|
|
| 5 | ml |
ginger
|
|
| 2.5 | ml |
cloves
ground |
|
| 237 | 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.
