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.

Rating:
★★★★★ 3 votes
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

Step-By-Step

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

About this Recipe

Main Ingredient: Flour
Regional Style: American