** Percentage Daily Values are based on a
2000 calorie diet. *Nutritional Data from USDA SR21 Database. Nutritional information is estimated and may vary.
1. Cream the shortening with the sugar until light and fluffy.
2. Add the eggs, one at a time, beating well after each addition.
3. Add the molasses and sour cream. Combine the remaining ingredients and add to the sour cream mixture.
4. Stir until just moistened and no flour streaks remain.
5. Spoon into muffin tins that have been coated with a non-stick spray filling each cup 1/2 full.
6. Bake at 375 degrees F for 12 to 15 minutes or until done.
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Dietary Notes:
This recipe is a good source of Vitamin A with 13% of your daily recommended intake per serving.
Food Allergy Information:
This recipe contains potential food allergens and will effect people with Wheat, Egg, Gluten, Sulfites, Natural Sweeteners, Fructose Malabsorption, Pecan allergies.