Ginger Molasses Muffins



Ginger Molasses Muffins

Cream shortening and sugar:

1/2 cup sugar

1/2 cup shortening

Add egg and molasses:

2 egg

1 cup molasses

Combine dry ingredients and add to creamed mixture:

3 cups flour mixture of your choice, here's mine:

• 1 cup sorghum flour
• 1/2 cup almond flour
• 1/2 cup brown rice flour
• 1/2 cup tapioca flour/starch
• 1/4 potato flour/starch
• 1/4 garbanzo bean flour

1 1/2 tsp. baking soda

3 tsp. xanthum gum

1/2 tsp. salt

1/2 tsp. cloves

1 tsp. ginger

1 tsp. cinnamon

Gradually add 1 cup of hot water, beating until smooth.  Fill greased muffin pans or use liners, about 1/2 full.

Bake at 375 for 20-25 minutes.  Makes 2 dozen.

It's Muffin Time

I wasn't sure about posting a muffin recipe. Do people really eat muffins anymore? They are kind of a crumbly mess, and you never see them served in restaurants, well except for a bagel or coffee shop. Anyway, my Mom was great at whipping up muffins for dinner. These particular ones were a special treat, practically dessert! I love to make a double batch and have them for breakfast the rest of the week.

Ginger Muffins

1/4 cup shortening
1/4 cup sugar
1 egg
1/2 cup molasses(not dark)
1 1/2 cups flour
3/4 tsp. baking soda
1/4 tsp. salt
1/4 tsp. cloves
1/2 tsp. ginger
1/2 tsp. cinnamon

Cream shortening and sugar.

Add egg and molasses.

Combine dry ingredients and add to creamed mixture.

Gradually add 1/2 cup hot water, beating until smooth. Fill greased muffin pans, or ones lined with paper liners, about 2/3 full.

Bake at 375 for 20-25 minutes. Makes one dozen.