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Prep Time: 15 Minutes Cook Time: 20 Minutes |
Ready In: 35 Minutes Servings: 4 |
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This is from an old BHG Bread cookbook. I like making these in the fall. They just make me think of cooler weather. Ingredients:
1 1/2 cups flour |
2 teaspoons baking powder |
3/4 teaspoon salt |
1/2 teaspoon cinnamon |
1/2 teaspoon ground ginger |
1/4 cup shortening |
1 egg (beaten) |
1/2 cup milk |
1/2 cup molasses |
sugar, for topping |
Directions:
1. Thoroughly combine first 5 ingredients.
2. Cut into spice mixture into shortening until fine.
3. Combine egg, milk and molasses.
4. Add to dry mixture and mix until just moistened.
5. Fill greased muffin pans 2/3 full.
6. Sprinkle each muffin with sugar.
7. Bake at 400°F about 20 minutes.
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