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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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

Step 1 Direction Photo

1Preheat oven to 375 degrees. Prepare muffin tins (either butter them or use paper liners) for 24 muffins.

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2Cream together shortening and sugar.

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3Beat in egg, then molasses.

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4The original recipe says to sift dry ingredients but today I simply stir together the flour, salt, soda, and spices.

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5Mix together molasses mixture and dry ingredients.

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6Gradually add hot water, mixing until smooth.

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7Fill each muffin cup 2/3 cup full of batter.

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8Bake for 20-25 minutes.

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9Serve warm plain or with whipped cream.

About this Recipe

Main Ingredient: Flour
Regional Style: American