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Holiday Gingerbread Muffins

 
41

Gingerbread Muffins recipe

Yield

32

servings

Prep

10

min

Cook

15

min

Ready

25

min

Trans-fat Free, High Fiber
 

Ingredients

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

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

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Comments

Nutrition Facts

Serving Size 53g (1.9 oz)
Amount per Serving
Calories 133626% of calories 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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