Aunt Hattie'S Refrigerator Gingerbread Muffins Recipe

Name: Aunt Hattie'S Refrigerator Gingerbread Muffins
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 c. sugar; 1 c. shortening; 1 c. dark molasses; 4 eggs, beaten; 3 1/2 c. flour; 1 tsp. each ginger, cinnamon and nutmeg; 1/2 tsp. salt; 1 c. buttermilk; 1 tsp. baking soda; 1 tsp. hot water; 1 tsp. vanilla; 1 c. raisins; 1 c. pecans, chopped

Servings: persons

1 c. sugar
1 c. shortening
1 c. dark molasses
4 eggs, beaten
3 1/2 c. flour
1 tsp. each ginger, cinnamon and nutmeg
1/2 tsp. salt
1 c. buttermilk
1 tsp. baking soda
1 tsp. hot water
1 tsp. vanilla
1 c. raisins
1 c. pecans, chopped

1
Cream shortening and sugar; add molasses and stir.
2
Add beaten eggs.
3
Sift flour, cinnamon, ginger, nutmeg and salt.
4
Add dry ingredients alternately with buttermilk to molasses-sugar mix. Add soda, dissolved in hot water.
5
Add vanilla, raisins and pecans.
6
Grease muffin tins.
7
Fill 2/3 full.
8
Bake at 375u00b0 for 30 minutes.
9
Batter can be kept in refrigerator several days.
10
Bake as needed.

1991

kcal

Calories

104

Fat

231

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: 1 c. sugar, 1 c. shortening, 1 c. dark molasses, 4 eggs, beaten, and more.

Yes, Aunt Hattie'S Refrigerator Gingerbread Muffins falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Aunt Hattie'S Refrigerator Gingerbread Muffins

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