Grandma's Sorghum Cupcakes |
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Prep Time: 5 Minutes Cook Time: 25 Minutes |
Ready In: 30 Minutes Servings: 12 |
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A delicious muffin filled wiith spices; good with or without icing. I found this in a 1982 Best of Recipes, Brownstown (Indiana) Newspaper. If sorghum is not available; dark molasses can be substituted. Ingredients:
1/2 cup shortening |
1/2 cup sugar |
1 egg |
1/2 teaspoon vanilla |
1 cup sorghum |
1/2 cup water (hot) |
2 1/2 cups flour |
1 teaspoon baking powder |
1 teaspoon baking soda |
1/2 teaspoon salt |
1/2 teaspoon ginger |
1/2 teaspoon clove |
1/2 teaspoon cinnamon |
Directions:
1. Cream shortening, sugar, egg and vanilla in a bowl.
2. Take 1 cup sorghum; pour half into the mixing bowl, then fill the cup with hot water; add to creamed mixture. This step insures you get all the sorghum out of the cup.
3. Stir in dry ingredents; mix well.
4. Pour into oiled muffin tins;sprinkle tops with sugar (about 1 teaspoons per muffin) bake at 350 for 25-30 minute.
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