Spice Muffins
Yield
1 dozenPrep
20 minCook
20 minReady
40 minTrans-fat Free
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 2 | cups |
all-purpose flour
|
|
| 1 | each |
eggs
well beaten |
|
| ½ | cup |
sugar
|
|
| 1 | cup |
milk
|
|
| ¼ | cup |
vegetable shortening
melted |
*
|
| 1 | teaspoon |
ginger
|
|
| 1 | teaspoon |
nutmeg
|
|
| 1 | teaspoon |
cinnamon
|
|
| 3 | teaspoons |
baking powder
|
|
| 1 | teaspoon |
salt
|
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 473 | ml |
all-purpose flour
|
|
| 1 | each |
eggs
well beaten |
|
| 118 | ml |
sugar
|
|
| 237 | ml |
milk
|
|
| 59 | ml |
vegetable shortening
melted |
*
|
| 5 | ml |
ginger
|
|
| 5 | ml |
nutmeg
|
|
| 5 | ml |
cinnamon
|
|
| 15 | ml |
baking powder
|
|
| 5 | ml |
salt
|
|
Directions
Sift flour, measure, and sift with spices, baking powder, and salt.
Combine egg, sugar, shortening, and milk.
Add dry ingredients. Beat only until smooth.
Fill well-oiled muffin tins ⅔ full.
Bake in hot oven at 425 degrees F. 15 to 20 minutes.
