GINGER MUFFINS 
4 c. all-purpose flour
2 tsp. baking soda
1 tsp. salt
2 1/2 tsp. ginger
2 tsp. ground allspice
1/2 tsp. cinnamon
1 1/4 c. shortening
1 c. sugar
4 eggs
1 c. molasses
1 c. buttermilk
3/4 c. finely chopped nuts (opt.)

Heat oven to 350 degrees. Line muffin pans with paper baking cups or grease 36 muffin cups. Lightly spoon flour into measuring cup; level off. In medium bowl combine flour, soda, salt, ginger, cinnamon and allspice. Mix well.

In large bowl, cream shortening and sugar; beat until fluffy. Add eggs, molasses and buttermilk. Blend well. Stir in dry ingredients just until moistened. Stir in nuts. Spoon batter into prepared muffin cups, filling 2/3 full. Bake for 20 to 25 minutes or until toothpick inserted in center comes out clean. Immediately remove from pans. Serve warm.

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