Last-Minute Gingerbread Muffins Recipe

Name: Last-Minute Gingerbread Muffins
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 cup shortening; 1 cup sugar; 1 cup dark molasses; 4 eggs; 2 teaspoons baking soda; 1 cup buttermilk; 4 cups all-purpose flour; 1 tablespoon ground ginger; 1 teaspoon ground ginger; 1 teaspoon ground allspice; 1/2 teaspoon ground nutmeg

Servings: persons

1 cup shortening
1 cup sugar
1 cup dark molasses
4 eggs
2 teaspoons baking soda
1 cup buttermilk
4 cups all-purpose flour
1 tablespoon ground ginger
1 teaspoon ground ginger
1 teaspoon ground allspice
1/2 teaspoon ground nutmeg

1
Cream shortening; gradually add sugar, beating until light and fluffy. Stir in molasses. Add eggs, one at a time, beating well after each addition.
2
Dissolve soda in buttermilk.
3
Combine flour and spices; add to creamed mixture alternately with buttermilk, beating well after each addition.
4
Cover and store in refrigerator until ready to bake. Batter can be kept in the refrigerator for 3 weeks.
5
To bake, spoon batter into greased muffin pans, filling 2/3rd's full.
6
Bake at 350 degrees for 20 minutes.

1184

kcal

Calories

Fat

144

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 11 ingredients. The key ingredients include: 1 cup shortening, 1 cup sugar, 1 cup dark molasses, 4 eggs, and more.

Yes, Last-Minute 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.

Last-Minute Gingerbread Muffins

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