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For fun, I give my friends this recipe along with a do-it-yourself muffin kit. It includes oven-ready batter in a decorative jar and a few finished muffins to nibble as a sample.
TOTAL TIME: Prep: 15 min. Bake: 20 min. + cooling
MAKES:30 servings
Test Kitchen Approved
TOTAL TIME: Prep: 15 min. Bake: 20 min. + cooling
MAKES: 30 servings


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

Nutritional Facts

1 serving (1 each) equals 140 calories, 4 g fat (1 g saturated fat), 15 mg cholesterol, 147 mg sodium, 24 g carbohydrate, trace fiber, 2 g protein.


  1. In a large bowl, cream shortening and sugar until light and fluffy. Add eggs and molasses; mix well. Combine dry ingredients; add to creamed mixture alternately with buttermilk, beating just until blended. Fill greased muffin cups half full.
  2. Bake at 350° for 16-20 minutes or until a toothpick inserted in the center comes out clean. Cool for 10 minutes; remove from pans to wire racks to cool completely. Yield: 2-1/2 dozen.
Originally published as Ginger Muffins in Country Woman Christmas Annual 1998, p19

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