Total Time
30mins
Prep 5 mins
Cook 25 mins

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.

Ingredients Nutrition

Directions

  1. Cream shortening, sugar, egg and vanilla in a bowl.
  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. Stir in dry ingredents; mix well.
  4. Pour into oiled muffin tins;sprinkle tops with sugar (about 1 teaspoons per muffin) bake at 350 for 25-30 minute.