Holiday Gingerbread Muffins
41
Gingerbread Muffins recipe
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.
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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?
