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Thursday, December 17, 2009

Gingerbread Muffins


1/2 cup shortening
3/4 cup granulated sugar
2 beaten eggs
1/4 cup milk
1/2 cup light molasses
2 cup sifted all-purpose flour
1 teaspooon baking soda
1 teaspoon baking powder
1 teaspoon ground cinamon
1 teaspoon ground ginger
1/4 teaspoon salt

Directions:
Heat oven to 400 degrees. In a lage bowl, cream the shortening. Beat in the sugar until fluffy. Add the eggs, milk, and molasses. Mix well. In another bowl, sift together the flour, baking soda, baking powder, cinnamon, giger, and salt. Stir into the molasses mixture. Blend well. Fill greased muffin tins. Bake 15 minutes or until a tester inserted into the muffins comes out clean. Makes one dozen muffins.

*These muffins can be topped with vanilla frosting and served for dessert.

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