Gingerbread- Grandma's

Kathie Carr

By
@kathiecc

These muffins were a holiday favorite of my grandma. Her recipe dates back to at least the 1950's.

We liked these for breakfast during Christmas vacation. They were a treat. If we were really lucky we had real whipped cream with them.


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Comments:

Serves:

24 muffins

Prep:

15 Min

Cook:

25 Min

Method:

Bake

Blue Ribbon Recipe

Notes from the Test Kitchen:
This gingerbread is bursting with Christmas spices. It's moist and delicate, but not fluffy like a muffin. These little gems will be great in the morning while sipping on coffee. Or, serve with a dollop of whipped cream and it's a delicious dessert. This is a great old-fashioned recipe that proves sometimes the old way of doing things is the best. Bake a batch and watch these disappear!

Ingredients

1/2 c
shortening
1/2 c
sugar
1
egg
1 c
molasses
3 c
all-purpose flour, sifted
1 1/2 tsp
baking soda
1/2 tsp
salt
1 tsp
cinnamon
1 tsp
ginger powder
1/2 tsp
cloves
1 c
hot water

Directions Step-By-Step

1
Preheat oven to 375 degrees. Prepare muffin tins (either butter them or use paper liners) for 24 muffins.
2
Cream together shortening and sugar.
3
Beat in egg, then molasses.
4
The original recipe says to sift dry ingredients but today I simply stir together the flour, salt, soda, and spices.
5
Mix together molasses mixture and dry ingredients.
6
Gradually add hot water, mixing until smooth.
7
Fill each muffin cup 2/3 cup full of batter.
8
Bake for 20-25 minutes.
9
Serve warm plain or with whipped cream.

About this Recipe

Main Ingredient: Flour
Regional Style: American