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Holiday Gingerbread Muffins

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Holiday Gingerbread Muffins

Gingerbread Muffins recipe

 

Yield

32 servings

Prep

10 min

Cook

15 min

Ready

25 min
Trans-fat Free, High Fiber

Ingredients

Amount Measure Ingredient Features
1 cup vegetable shortening
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1 cup sugar
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4 large eggs
large-sized
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1 cup molasses
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1 cup sour cream
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4 cups whole-wheat flour
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2 teaspoons baking soda
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1 teaspoon baking powder
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2 teaspoons ginger
ground
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¼ teaspoon cinnamon
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¼ teaspoon allspice
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1 cup raisins, seedless
optional
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1 cup pecans
chopped, optional
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Ingredients

Amount Measure Ingredient Features
237 ml vegetable shortening
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237 ml sugar
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4 large eggs
large-sized
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237 ml molasses
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237 ml sour cream
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946 ml whole-wheat flour
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1E+1 ml baking soda
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5 ml baking powder
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1E+1 ml ginger
ground
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1.3 ml cinnamon
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1.3 ml allspice
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237 ml raisins, seedless
optional
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237 ml pecans
chopped, optional
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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 ½ full.

Bake at 375℉ (190℃) F for 12 to 15 minutes or until done.

Serve warm.



* not incl. in nutrient facts Arrow up button

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Nutrition Facts

Serving Size 53g (1.9 oz)
Amount per Serving
Calories 133626% from fat
 % Daily Value *
Total Fat 39g 60%
Saturated Fat 11g 56%
Trans Fat 0g
Cholesterol 237mg 79%
Sodium 416mg 17%
Total Carbohydrate 79g 79%
Dietary Fiber 19g 75%
Sugars g
Protein 56g
Vitamin A 13% Vitamin C 3%
Calcium 37% Iron 61%
* based on a 2,000 calorie diet How is this calculated?
 

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