gingerbread- grandma's

★★★★★ 3 Reviews
kathiecc avatar
By Kathie Carr
from North Liberty, IN

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.

Blue Ribbon Recipe

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!

— The Test Kitchen @kitchencrew
★★★★★ 3 Reviews
serves 24 muffins
prep time 15 Min
cook time 25 Min
method Bake

Ingredients For gingerbread- grandma's

  • 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
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How To Make gingerbread- grandma's

  • 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.
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