Refrigerator Gingerbread Muffins
Refrigerator Gingerbread Muffins deliver a taste of traditional gingerbread with a convenience twist. The harmonious blend of ginger, cinnamon, and allspice combines with the sweetness of molasses and the texture of pecans and raisins to craft a muffin that feels both festive and heartwarming. Perfect for make-ahead breakfasts or spontaneous baking, this batter can be refrigerated and used over several weeks, offering freshly baked muffins on demand. Serve them warm with a pat of butter or a drizzle of honey for a delightful treat.
Ingredients
- 1 c. Shortening
- 1 c. Sugar
- 1 c. Molasses
- 4 Eggs
- 2 tsp. Soda
- 1 c. Buttermilk
- 4 c. Flour
- 2 tsp. M-K Ground Ginger
- 1/2 tsp. M-K Ground Cinnamon
- 1/2 tsp. M-K Ground Allspice
- 1 c. Pecans, chopped
- 1 c. Raisins
Directions
- In a large mixing bowl, cream together the shortening and sugar until light and fluffy.
- Gradually stir in the molasses.
- Beat in the eggs, one at a time, ensuring each is well combined before adding the next.
- In a separate container, dissolve the soda in buttermilk.
- In another bowl, whisk together the flour and M-K spices.
- Add the dry mixture to the creamed mixture alternately with the buttermilk, beginning and ending with the dry mixture. Ensure each addition is well mixed.
- Gently fold in the chopped pecans and raisins.
- If storing: Place the batter in an airtight container and store it in the refrigerator. It can be stored for several weeks.
- When ready to bake: Preheat your oven to 350°F (175°C) and grease 1 1/2 inch muffin cups.
- Fill the muffin cups 2/3 full with the batter.
- Bake for approximately 20 minutes, or until a toothpick or tester comes out clean from the center.
- For baking without chilling: Reduce the baking time to 15 minutes.
