Holiday Gingerbread Muffins
Gingerbread Muffins recipe
Yield
32 servingsPrep
10 minCook
15 minReady
25 minTrans-fat Free, High Fiber
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 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 |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 237 | ml |
vegetable shortening
|
*
|
| 237 | ml |
sugar
|
|
| 4 | large |
eggs
large-sized |
|
| 237 | ml |
molasses
|
|
| 237 | ml |
sour cream
|
|
| 946 | ml |
whole-wheat flour
|
|
| 1E+1 | ml |
baking soda
|
|
| 5 | ml |
baking powder
|
|
| 1E+1 | ml |
ginger
ground |
|
| 1.3 | ml |
cinnamon
|
|
| 1.3 | ml |
allspice
|
|
| 237 | ml |
raisins, seedless
optional |
|
| 237 | ml |
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.
