Double Ginger Pumpkin Muffins Recipe
Ingredients
| All purpose flour | 2 Cup (32 tbs) | |
| Baking powder | 3 Teaspoon | |
| Baking soda | 1⁄4 Teaspoon | |
| Salt | 1 Teaspoon | |
| Ground ginger | 1⁄4 Teaspoon | |
| Ground mace | 1⁄4 Teaspoon | |
| Lard | 1⁄2 Cup (8 tbs) | |
| Packed brown sugar | 1 Cup (16 tbs) | |
| Sugar | 1⁄2 Cup (8 tbs) | |
| Eggs | 2 | |
| Canned pumpkin | 1 Cup (16 tbs) | |
| Buttermilk | 1⁄2 Cup (8 tbs) | |
| Walnuts | 1⁄3 Cup (5.33 tbs), chopped | |
| Crystallized ginger | 1⁄4 Cup (4 tbs), finely chopped |
Nutrition Facts
Serving size: Complete recipe
Calories 3756 Calories from Fat 1234
% Daily Value*
Total Fat 139 g213.3%
Saturated Fat 46.2 g231.1%
Trans Fat 0 g
Cholesterol 520.3 mg173.4%
Sodium 3713.5 mg154.7%
Total Carbohydrates 589 g196.2%
Dietary Fiber 16.5 g66.1%
Sugars 370.3 g
Protein 51 g102.4%
Vitamin A 772.8% Vitamin C 52.3%
Calcium 159.4% Iron 171.8%
*Based on a 2000 Calorie diet
Directions
Cream lard with the sugars, beating until fluffy.
Add eggs, one at a time, beating thoroughly after each addition.
Mix in pumpkin.
Alternately add dry ingredients and buttermilk to the creamed mixture beating only until smooth after each addition.
Mix in nuts and crystallized ginger with last few strokes.
Spoon batter equally into greased 2 1/2-inch muffin-pan wells.
Bake at 375°F 20 minutes.
Chef
