LAST-MINUTE GINGERBREAD MUFFINS
The batter can be made ahead of time and kept in the refrigerator for 3 weeks, so this can be done ahead of time. This also makes a great gift during the holiday season!
Provided by breezermom
Categories Quick Breads
Time 30m
Yield 3 dozen, 18 serving(s)
Number Of Ingredients 11
Steps:
- 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.
Nutrition Facts : Calories 322.3, Fat 12.9, SaturatedFat 3.3, Cholesterol 41.9, Sodium 177.7, Carbohydrate 47.4, Fiber 0.8, Sugar 22.3, Protein 4.8
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