Ginger Muffins

Submitted by Maryland Jim

"This is from an old BHG Bread cookbook. I like making these in the fall. They just make me think of cooler weather."

 

• Ready In: 35mins
• Ingredients: 10
• Yields: 9 muffins

ingredients

• 1 1⁄2 cups flour
• 2 teaspoons baking powder
• 3⁄4 teaspoon salt
• 1⁄2 teaspoon cinnamon
• 1⁄2 teaspoon ground ginger
• 1⁄4 cup shortening
• 1 egg (beaten)
• 1⁄2 cup milk
• 1⁄2 cup molasses
• sugar, for topping

directions

1. Thoroughly combine first 5 ingredients.
2. Cut into spice mixture into shortening until fine.
3. Combine egg, milk and molasses.
4. Add to dry mixture and mix until just moistened.
5. Fill greased muffin pans 2/3 full.
6. Sprinkle each muffin with sugar.
7. Bake at 400°F about 20 minutes.

Reviews

[Outta Here]

Very tasty, but as a previous reviewer said, a bit on the dry side. Maybe a bit more shortening needed? I skipped the sugar topping and stirred in a handful of candied ginger chips, which worked well.

 

[mersaydees]

Very old world muffins -- very nice! Made as directed. Serve with lots of butter and honey! Thanks, Maryland Jim! Made for ZWT4.

 

[Boomette]

I liked the taste of these muffins. But they're too dry. I wanted to add some milk at the end, maybe they would have been less dry. Thansk MarylandJim. Made for the Babes of ZWT4

 

[A Good Thing]

Quite good muffins...less sweet than most. Really liked the top crispy part! Made for ZWT4. (-: Photo to come.

 

[Jubes]

*Reviewed during ZWT4* Quick and simple to put together and I loved that they used everyday pantry supplies for me. I subbed in butter for the shortening as shortening is not readily available in Australia. My family enjoyed these. Next time round I might try and make them using gluten-free flour so I can enjoy some too. I allowed them to cool slightly in the trays and then they could easily be twisted and removed to a cooling rack. Photo also being posted