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Gingerbread: Last-Minute Gingerbread Muffins

Source of Recipe

The Southern Living Cookbook, 1987


List of Ingredients

1 cup shortening
1 cup sugar
1 cup molasses
4 eggs
2 teaspoons baking soda
1 cup buttermilk
4 cups all purpose flour
1 tablespoon ginger -- plus 1 teaspoon
1 teaspoon allspice
1/2 teaspoon nutmeg
1/2 cup raisins -- optional
1/2 cup chopped pecans -- optional


Recipe

Cream shortening; gradually add sugar, beating at medium speed of an electric mixer until light and fluffy. Add molasses. Add eggs, one at a time, beating well after each addition. Dissolve soda in buttermilk. Combine flour and spices; add to creamed mix alternately with buttermilk, beating after each addition. Stir in raisins and pecans, if desired. Cover batter and store in refrigerator up to 2 weeks. When ready to bake, spoon batter into greased muffin pans, filling two-thirds full. Bake at 350ºF for 20 minutes. Remove from pans immediately.