Perfect muffins for the
winter holidays.
Gingerbread
Muffins
- 2 1/2 cups all-purpose
flour
1 cup molasses
1 cup buttermilk
1 cup chopped pecans
1/2 cup granulated sugar
1/2 cup vegetable shortening
1 1/2 teaspoons baking soda
1 teaspoon ground cinnamon
1 teaspoon ground ginger
1/2 teaspoon salt
1/4 teaspoon ground nutmeg
- Combine flour, molasses,
buttermilk, chopped pecans, sugar, shortening, baking soda, cinnamon,
ginger, salt, and nutmeg in a large mixing bowl. With an electric
mixer on low speed, beat until just blended. Increase the speed
to medium; then beat 2 minutes more.
- Spoon into the prepared
muffin tins, about half full.
- Bake in a 400°F
(205°C) oven for 20 to 25 minutes, or until done. Cool
in the pans on a wire rack for 10 minutes before removing.
Makes 1 dozen muffins.
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