Old Fashioned Gingerbread Muffins

A Spiced Morning Treat

The scent of ginger and molasses filling the kitchen is one of the most comforting aromas imaginable. These muffins are rich, dark, and incredibly moist thanks to the addition of buttermilk. They taste like a slice of traditional gingerbread cake but in a convenient, handheld form. The spice blend of ginger, cinnamon, and nutmeg warms you from the inside out, making them a perfect companion for a hot cup of coffee on a cold morning.

While they are sweet enough to be a treat, the molasses provides a deep, slightly savory undertone that keeps them from being cloying. We love to serve them warm with a generous smear of salted butter or even a dollop of cream cheese. They store beautifully, often tasting even better the next day as the spices have had time to meld together.

Yield: 2 1/2 Dozen Prep Time: 15 minutes Cook Time: 20 minutes Temperature: 350°F

• 1 cup shortening
• 1 cup sugar
• 1 cup molasses
• 3 large eggs
• 1 cup buttermilk
• 3 cups all-purpose flour
• 1 teaspoon baking soda
• 1/2 teaspoon salt
• 1 1/2 tablespoons ground ginger
• 1 teaspoon ground cinnamon
• 1/2 teaspoon ground nutmeg

Instructions

1. Preheat oven to 350°F and grease standard muffin pans.
2. Beat shortening at medium speed with an electric mixer until fluffy.
3. Gradually add sugar to the shortening, beating well until combined.
4. Add molasses and beat until the mixture is fully blended.
5. Add eggs, one at a time, beating until blended after each addition.
6. Pour in the buttermilk and beat until blended.
7. Combine the flour, baking soda, salt, ginger, cinnamon, and nutmeg in a separate bowl.
8. Gradually add the dry flour mixture to the buttermilk mixture, beating just until blended.
9. Spoon the batter into the greased muffin pans, filling them two-thirds full.
10. Bake at 350°F for 20 minutes, or until a toothpick inserted comes out clean.
11. Remove from pans immediately and allow to cool on a wire rack.

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