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Ingredients
| baking soda: 2 tsp |
| buttermilk: 1 cup |
| granulated sugar: 1 cup |
| light brown sugar (packed): 1 cup |
| multipurpose shortening: 1 1/2 cups |
| eggs: 4 |
| dark corn syrup: 1 cup |
| all-purpose flour (unsifted): 4 cups |
| ground cinnamon: 1 Tbl |
| ground ginger: 1 Tbl |
| allspice: 2 tsp |
| seedless raisins (packed): 1 cup |
Gingerbread Muffins
Credit: Food.com
User rating:
-
Prep Time
30 min -
Cook Time
20 min -
Servings
60 serving(s)
Tags
- Day 1:.
- Dissolve baking soda in buttermilk.
- Use a large bowl or cup because the mixture will foam up.
- Cream sugars and shortening.
- Add eggs, one at a time,to creamed mixture, beating after each addition.
- Stir in Karo syrup.
- Sift together flour and spices and add to sugar/shortening mixture alternately with buttermilk,beating well after each addition.
- Refrigerate for at least 24 hours.
- DO NOT STIR.
- This will keep for several days.
- Day 2:.
- Preheat oven to 350°F.
- Fill paper-lined muffin tins (I like to use the holiday patterned paper liners!) half full with batter.
- Bake in preheated oven for 20-30 minutes.
- 26 minutes seems to work well for me with my oven.