Gingerbread Muffins
Servings: 0
Ingredients
- 1 cup shortening
- 1 1/2 cups sugar
- 3 whole eggs
- 1 cup cane syrup
- 1 cup buttermilk
- 1 3/4 teaspoons baking soda
- 3 cups all-purpose flour
- 2 teaspoons ginger
- 2 teaspoons cinnamon
- 1 teaspoon nutmeg
- 1/8 teaspoon salt
Instructions
- In a larger mixing bowl, cream shortening and sugar. Add eggs one at a time, beating after each addition. Mix in syrup. Add soda to buttermilk. Combine flour and spices. Mix in dry ingredients alternately with buttermilk to creamed mixture.
- Bake in muffin tins at 350 degrees about 15 minutes or until a toothpick tests done. I use an ice cream scoop to measure batter. Serve hot. Very good served with Lemon Sauce below.
- Batter will keep in refrigerator for several days.
- OLD-FASHIONED LEMON SAUCE
- 1/2 cup butter
- 1 cup sugar
- 1/4 cup water
- 1 egg, well beaten
- 3 tablespoons lemon juice
- zest of 1 lemon
- Combine all ingredients. Cook over medium heat stirring constantly until boiling. Serve warm. May be refrigerated and reheated. Yields 1 1/3 cups.
Notes
I use Steens Dark Molasses from Food Lion instead of Steens cane syrup which I can not buy here.
Recipe By: Ruth Voss
Serving Size: 30
Recipe By: Ruth Voss
Serving Size: 30
Leave a Reply