Icebox Gingerbread Mini Muffins Recipe

Name: Icebox Gingerbread Mini Muffins
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 1/4 c. margarine or Crisco; 1 c. sugar; 4 eggs; 1/2 c. Grandma molasses (yellow label); 1 c. buttermilk; 4 c. flour; 2 Tbsp. soda; 1/2 c. pecans, chopped fine; 1/2 c. raisins; 1/2 tsp. cinnamon; 1/4 tsp. allspice; 2 tsp. ginger

Servings: persons

1 1/4 c. margarine or Crisco
1 c. sugar
4 eggs
1/2 c. Grandma molasses (yellow label)
1 c. buttermilk
4 c. flour
2 Tbsp. soda
1/2 c. pecans, chopped fine
1/2 c. raisins
1/2 tsp. cinnamon
1/4 tsp. allspice
2 tsp. ginger

1
Cream 1 1/4 cups margarine or Crisco and 1 cup sugar.
2
Add eggs.
3
Mix and add to creamed mixture the 1/2 cup Grandma molasses, 1 cut buttermilk, 4 cups plain flour, 2 teaspoons soda, 1/2 cup pecans (chopped fine), 1/2 cup raisins, 1/2 teaspoon cinnamon, 1/4 teaspoon allspice and 2 teaspoons ginger.
4
Cover bowl and refrigerate overnight.
5
Can keep 1 or 2 weeks.
6
Drop by teaspoon. Never stir down.
7
Bake at 350u00b0 for 10 to 15 minutes.

1890

kcal

Calories

Fat

249

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.

How did you like this recipe?

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

You need 12 ingredients. The key ingredients include: 1 1/4 c. margarine or Crisco, 1 c. sugar, 4 eggs, 1/2 c. Grandma molasses (yellow label), and more.

Yes, Icebox Gingerbread Mini 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.

Icebox Gingerbread Mini Muffins

How did you like this recipe?

Frequently Asked Questions