Friday, August 1, 2014

Gingerbread Muffin Tops

Hello, everyone! Today's recipe is probably more of a holiday one, but if you like gingerbread, it can be eaten all year! A friend of ours gave us this recipe to try, so I am posting it today! 
These gingerbread muffin tops are really fluffy and light. Not to mention the wonderful smells while they're baking! Enjoy! 

                                     
                                  Gingerbread Muffin Tops

                                        2/3 cup shortening
                                 2/3 cup brown sugar
                                 2 eggs
                                 1 1/4 cups molasses 
                                 4 cups all-purpose flour
                                 3 tsp. ginger
                                 1 tsp. baking soda
                                 2 tsp. cinnamon 
                                 1 scant tsp. salt
                                 sugar, for sprinkling 

Preheat the oven to 350*. 
In a large bowl, cream the shortening and sugar. Add the eggs and molasses. Mix until well incorporated.
In a separate bowl, combine the flour, ginger, baking soda, cinnamon and salt. 
Gradually mix the dry ingredients into the wet ones, making sure to mix it well. 
Drop by 1/4 cupfuls 2 inches apart onto a greased cookie sheet. Sprinkle them with sugar. 
Bake for 15-18 minutes, or until set. Let them sit on the cookie sheet for about 2 or 3 minutes before moving them to a wire rack to cool. 

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