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Last-Minute Gingerbread Muffins

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“The batter can be made ahead of time and kept in the refrigerator for 3 weeks, so this can be done ahead of time. This also makes a great gift during the holiday season!”
READY IN:
30mins
SERVES:
18
YIELD:
3 dozen
UNITS:
US

Ingredients Nutrition

Directions

  1. Cream shortening; gradually add sugar, beating until light and fluffy. Stir in molasses. Add eggs, one at a time, beating well after each addition.
  2. Dissolve soda in buttermilk.
  3. Combine flour and spices; add to creamed mixture alternately with buttermilk, beating well after each addition.
  4. Cover and store in refrigerator until ready to bake. Batter can be kept in the refrigerator for 3 weeks.
  5. To bake, spoon batter into greased muffin pans, filling 2/3rd's full.
  6. Bake at 350 degrees for 20 minutes.

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