Bread Recipes
Two-Week Ginger Muffins
Ingredients
- 1 cup shortening
- 1/2 cup granulated sugar
- 4 eggs
- 1 cup molasses
- 4 cups cake flour, sifted
- 3 teaspoons ginger
- 1 teaspoon cinnamon
- 1 teaspoon allspice
- 2 teaspoons baking soda
- 1 cup buttermilk
- 1 teaspoon vanilla extract
Instructions
- Cream together the shortening and sugar; add the eggs and molasses.
- Sift together flour, spices and baking soda and add to the molasses mixture alternately with the buttermilk. Mix well and add vanilla extract.
- Place in a covered bowl. Will keep in refrigerator for two weeks.
- When ready to bake, fill greased muffin tins 2/3 full.
- Bake at 350 degrees F for 25 to 30 minutes.