GRANDMA'S SORGHUM CUPCAKES
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.
Provided by BakinBaby
Categories Quick Breads
Time 30m
Yield 12 serving(s)
Number Of Ingredients 13
Steps:
- Cream shortening, sugar, egg and vanilla in a bowl.
- 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.
- Stir in dry ingredents; mix well.
- Pour into oiled muffin tins;sprinkle tops with sugar (about 1 teaspoons per muffin) bake at 350 for 25-30 minute.
Nutrition Facts : Calories 264.3, Fat 9.7, SaturatedFat 2.4, Cholesterol 15.5, Sodium 240.1, Carbohydrate 40.5, Fiber 1.8, Sugar 8.4, Protein 5
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