Last-Minute Gingerbread Muffins

Recipe by breezermom
READY IN: 30mins
SERVES: 18
YIELD: 3 dozen
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • Cream shortening; gradually add sugar, beating until light and fluffy. Stir in molasses. Add eggs, one at a time, beating well after each addition.
  • Dissolve soda in buttermilk.
  • Combine flour and spices; add to creamed mixture alternately with buttermilk, beating well after each addition.
  • Cover and store in refrigerator until ready to bake. Batter can be kept in the refrigerator for 3 weeks.
  • To bake, spoon batter into greased muffin pans, filling 2/3rd's full.
  • Bake at 350 degrees for 20 minutes.
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