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
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Verified by stevemur
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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