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REFRIGERATOR GINGERBREAD




Source of Recipe


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Recipe Introduction


the batter can be stored in the refrigerator for up to three weeks (if you make the gingerbread from chilled batter, you'll need to bake it an extra 5 to 10 minutes).To make sour milk, add a teaspoon of vinegar to 1/2 cup of regular milk and allow to sit for 15 minutes.



List of Ingredients








Yields 12 muffins

2 cups sifted flour

1 teaspoon baking soda

1/2 teaspoon baking powder

2 teaspoons ground ginger

1/4 teaspoon ground allspice

1/4 teaspoon ground cinnamon

1/2 cup shortening

1/2 cup sugar

2 eggs

1/2 cup molasses

1/2 cup sour milk

Preheat oven to 375 degrees. Grease muffin tins.

Sift together flour, baking soda, baking powder and spices.

In another bowl, cream together shortening and sugar, adding sugar gradually. Beat in eggs, one at a time. Stir in molasses, then sour milk, then dry ingredients. Mix well. Spoon into greased muffin tins.

Bake 15-20 minutes.


Recipe