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Gingerbread Muffins
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Rating: 5/5 (1 vote cast)

Meal Type: Breakfast
Total Time:
Cook Method: Oven
     Serving Size: 4 - Change
Nutritional Facts
Servings Per Recipe: 4
Amount Per Serving
Calories 1847
% Daily Value**
Total Fat 89g
137%
Saturated Fat 18g
28%
Unsaturated Fat 19g
Cholesterol 297mg
99%
Sodium 1125mg
47%
Total Carbohydrate 247g
82%
Dietary Fiber 9g
35%
Sugars 101g
Protein 26g
Vitamin A  13%Vitamin C  5%
Calcium  40%Iron  72%
Potassium  62%Vitamin E  6%
** Percentage Daily Values are based on a 2000 calorie diet.
*Nutritional Data from USDA SR21 Database. Nutritional information is estimated and may vary.

Gingerbread Muffins

Recipe Tags: Muffin Recipes

Date Added: January 04, 2014

Ingredients:

2 Teaspoons Baking Soda
1 Cup Raisin
4 Cups Whole Wheat Flour
1 Teaspoon Baking Powder
1 Cup Vegetable Shortening
1 Cup Sugar (for decoration)
1 Cup Sour Cream (8 ozs)
1/4 Teaspoon Cinnamon (generous)
1/4 Teaspoon Allspice
1 Cup Molasses Blackstrap
4 Eggs Lg
2 Teaspoons Ginger Ground
1 Cup Pecan Chopped, Optional
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Directions:

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.
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