Last-Minute Gingerbread Muffins
photo by Boomette
- Ready In:
- 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.
Questions & Replies
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I made a dozen this evening and my ds8 frosted with chocolate. We both found the flavor to be good though not as intense as either of us would have liked. We also thought that they were a little too crumbly - the top of both of ours came off during the first bite so that was a bit disappointing. The batter itself was thick and I wondered how moist the end result would be.
Oh, wow! I have to say, I love gingerbread: cake, cookies--doesn't matter, I love them all! But this is easily the best gingerbread cake recipe I've ever had (although I am not sure what makes them muffins, not cakelets or cupcakes?)! They are so tender and moist, with such a nice crumb and so much good, spicy, gingerbread flavor! The only changes I made were 1. replace 1/2 c of the shortening with unsalted butter, and 2. replace the 1 tsp allspice with 1/2 tsp each cinnamon and cloves, plus a little extra nutmeg. Fabulous! I topped them with a little lightly sweetened vanilla whipped cream, thickened with a pinch of tapioca flour (for stability). My 4-year old son could not stop making very loud yummy noises as he gobbled his up! Thank you so much for posting, breezermom! Definitely a keeper!