Last Minute Gingerbread Muffins Recipe

Last Minute Gingerbread Muffins is a flavored muffin. Last Minute Gingerbread Muffins gets its rich flavor from shortening and spices. Last Minute Gingerbread Muffins is loved by many people all over the world.

Summary

Difficulty LevelEasyCourse
MethodDish

Ingredients

 Shortening1 Cup (16 tbs)
 Sugar1 Cup (16 tbs)
 Molasses1 Cup (16 tbs)
 Eggs4
 Baking soda2 Teaspoon
 Buttermilk1 Cup (16 tbs)
 All purpose flour4 Cup (64 tbs)
 Ground ginger1 Tablespoon (plus teaspoon)
 Ground allspice1 Teaspoon
 Ground nutmeg1⁄2 Teaspoon
 Raisins1⁄2 Cup (8 tbs)
 Pecans1⁄2 Cup (8 tbs), chopped

Nutrition Facts

Serving size: Complete recipe

Calories 6567 Calories from Fat 2464

% Daily Value*

Total Fat 281 g432.6%

Saturated Fat 63.4 g316.9%

Trans Fat 27 g

Cholesterol 845.9 mg282%

Sodium 3178 mg132.4%

Total Carbohydrates 941 g313.7%

Dietary Fiber 26.5 g106.2%

Sugars 446.8 g

Protein 96 g192.8%

Vitamin A 21.2% Vitamin C 9.8%

Calcium 102.1% Iron 269%

*Based on a 2000 Calorie diet

Directions

Cream shortening;, gradually add sugar, beating at medium speed of an electric mixer until light and fluffy.
Add molasses.
Add eggs, one at a time, beating well after each addition.
Dissolve soda in buttermilk.
Combine flour and spices; add to creamed mixture alternately with buttermilk, beating after each addition.
Stir in raisins and pecans, if desired.
Cover batter and store in refrigerator up to 2 weeks.
When ready to bake, spoon batter into greased muffin pans, filling two thirds full.
Bake at 350° for 20 minutes.
Remove from pans immediately.
Quantcast