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Gingerbread Muffins

Recipes »  Bread  »  Muffins

Try this Gingerbread Muffins recipe, or contribute your own. "Desserts" and "Breads" are two of the tags cooks chose for Gingerbread Muffins.

 "OK..if you use ALL whole wheat flour, these will be dense and dry. Second time I made them I used 3 cups all purpose flour and 1 cup whole wheat flour...that was good. I also added 1/4 tsp. ground cloves, and instead of 1 cup sour cream I used 3/4 sour cream and 1/4 cup buttermilk. Added lots more raisins and nuts and finished with lemon glaze. Now there's a gingerbread muffin!" - jillhaneygraziadei

Yield: 4 Ready in 30 minutes

Cuisine: AmericanMain Ingredient: Grains

(4.7, 3) 100% would make again (reviews)

Favorite 71 people favorited
Try Soon47 people trying soon

Gingerbread Muffins
From the "Oven Cam" photo by promfh Give a medal for this photo
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Verified by stevemur

Servings          
Original recipe makes 4
1 cSugar
1 cVegetable shortening
1 cMolasses
1/4 tsAllspice
4 cWhole wheat flour
2 tsBaking soda
1/4 tsCinnamon
1 cPecans; Chopped, Optional
4 LgEggs
1 cSour cream
2 tsGinger; Ground
1 tsBaking Powder
1 cRaisins

Gingerbread Muffins Preparation

Cream the shortening with the sugar until light and fluffy. Add the eggs, one at a time, beating well after each addition. Add the molasses and sour cream. Combine the remaining ingredients and add to the sour cream mixture. Stir until just moistened and no flour streaks remain. Spoon into muffin tins that have been coated with a non-stick spray filling each cup 1/2 full. Bake at 375 degrees F for 12 to 15 minutes or until done. Serve warm. From "Make Mine Healthy" by Mimi Morgan. File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/muffins2.zip

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  • With lemon glaze photo by jillhaneygraziadei jillhaneygraziadei

  • From the "Oven Cam" photo by promfh promfh

    • Calories Per Serving: 2443
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    Gingerbread Muffins Reviews

    Give it a rating Would you make it again?   [please sign in to add your comment]
    OK..if you use ALL whole wheat flour, these will be dense and dry. Second time I made them I used 3 cups all purpose flour and 1 cup whole wheat flour...that was good. I also added 1/4 tsp. ground cloves, and instead of 1 cup sour cream I used 3/4 sour cream and 1/4 cup buttermilk. Added lots more raisins and nuts and finished with lemon glaze. Now there's a gingerbread muffin!
    5 months, 5 days, 10 hours, 5 minutes ago
    They are tying to run out of the oven. Oh the humanity!
    2 years, 2 months, 3 days, 12 hours, 38 minutes ago
    I had some playful little muffin cups and this was the recipe I chose to try them out with.
    3 years, 6 months, 2 days, 2 minutes ago

    Tags

    1. Breads
    2. Desserts
    3. Muffins
    4. Sour cream
    5. Cream
    6. Raisin
    7. Ginger
    8. Grains

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