Gingerbread Muffins
- Ready In:
- 50mins
- Ingredients:
- 12
- Yields:
-
60 muffins
ingredients
- 2 teaspoons baking soda
- 1 cup buttermilk
- 1 cup sugar
- 1 cup brown sugar
- 1 1⁄2 cups shortening
- 4 eggs
- 1 cup dark corn syrup
- 4 cups flour
- 3 teaspoons ground cinnamon
- 3 teaspoons ground ginger
- 2 teaspoons allspice
- 1 cup raisins
directions
-
Day 1:
- Dissolve baking soda in buttermilk.
- Use a large bowl or cup because the mixture will foam up.
- Cream sugars and shortening.
- Add eggs, one at a time,to creamed mixture, beating after each addition.
- Stir in Karo syrup.
- Sift together flour and spices and add to sugar/shortening mixture alternately with buttermilk,beating well after each addition.
- Refrigerate for at least 24 hours.
- DO NOT STIR.
- This will keep for several days.
-
Day 2:
- Preheat oven to 350°F.
- Fill paper-lined muffin tins (I like to use the holiday patterned paper liners!) half full with batter.
- Bake in preheated oven for 20-30 minutes.
- 26 minutes seems to work well for me with my oven.
Questions & Replies
Got a question?
Share it with the community!
Reviews
Have any thoughts about this recipe?
Share it with the community!
RECIPE SUBMITTED BY
Leslie in Texas
Spring, Texas