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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