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    You are in: Home / Recipes / Grandma's Sorghum Cupcakes Recipe
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    Grandma's Sorghum Cupcakes

    Total Time:

    Prep Time:

    Cook Time:

    30 mins

    5 mins

    25 mins

    BakinBaby's Note:

    A delicious muffin filled wiith spices; good with or without icing. I found this in a 1982 Best of Recipes, Brownstown (Indiana) Newspaper. If sorghum is not available; dark molasses can be substituted.

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    Ingredients:

    Servings:

    Units: US | Metric

    Directions:

    1. 1
      Cream shortening, sugar, egg and vanilla in a bowl.
    2. 2
      Take 1 cup sorghum; pour half into the mixing bowl, then fill the cup with hot water; add to creamed mixture. This step insures you get all the sorghum out of the cup.
    3. 3
      Stir in dry ingredents; mix well.
    4. 4
      Pour into oiled muffin tins;sprinkle tops with sugar (about 1 teaspoons per muffin) bake at 350 for 25-30 minute.

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    Nutritional Facts for Grandma's Sorghum Cupcakes

    Serving Size: 1 (74 g)

    Servings Per Recipe: 12

    Amount Per Serving
    % Daily Value
    Calories 264.2
     
    Calories from Fat 87
    33%
    Total Fat 9.7 g
    14%
    Saturated Fat 2.3 g
    11%
    Cholesterol 15.5 mg
    5%
    Sodium 240.0 mg
    10%
    Total Carbohydrate 40.4 g
    13%
    Dietary Fiber 1.8 g
    7%
    Sugars 8.4 g
    33%
    Protein 5.0 g
    10%

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