Last Minute Gingerbread Muffins Recipe
Ingredients
| Shortening | 1 Cup (16 tbs) | |
| Sugar | 1 Cup (16 tbs) | |
| Molasses | 1 Cup (16 tbs) | |
| Eggs | 4 | |
| Baking soda | 2 Teaspoon | |
| Buttermilk | 1 Cup (16 tbs) | |
| All purpose flour | 4 Cup (64 tbs) | |
| Ground ginger | 1 Tablespoon (plus teaspoon) | |
| Ground allspice | 1 Teaspoon | |
| Ground nutmeg | 1⁄2 Teaspoon | |
| Raisins | 1⁄2 Cup (8 tbs) | |
| Pecans | 1⁄2 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
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.
Chef
