Aunt Hattie'S Refrigerator Gingerbread Muffins
Delightful gingerbread muffins with rich molasses, warming spices, raisins, and pecans, perfect for cozy mornings or holiday gatherings, appealing to those who love classic seasonal flavors.
Ingredients
Instructions
- Cream shortening and sugar; add molasses and stir.
- Add beaten eggs.
- Sift flour, cinnamon, ginger, nutmeg, and salt.
- Add dry ingredients alternately with buttermilk to molasses-sugar mixture.
- Dissolve baking soda in hot water and add to the batter.
- Add vanilla, raisins, and chopped pecans.
- Grease muffin tins.
- Fill muffin cups two-thirds full.
- Bake at 375°F (190°C) for 30 minutes.
- Batter can be kept in the refrigerator for several days.
- Bake as needed.
Tips & Substitutions
For a lighter texture, consider substituting half of the shortening with applesauce. You can also use light molasses for a milder flavor. If you prefer a gluten-free version, substitute the flour with a gluten-free all-purpose blend. Make sure to mix the dry ingredients thoroughly to avoid clumps. This recipe can easily be adapted to include nuts or dried fruits of your choice.
Serving Suggestions
These muffins are perfect for breakfast or as a snack. Serve them warm with a pat of butter or a drizzle of honey for added flavor. They pair wonderfully with an Easy Fruit Salad Supreme for a refreshing contrast. For a cozy treat, enjoy them alongside a cup of hot tea or coffee.
Storage & Reheating
Store any leftover muffins in an airtight container at room temperature for up to 3 days. For longer storage, refrigerate them for up to a week. To reheat, simply place them in a microwave for 10-15 seconds or warm them in the oven at 350°F (175°C) for about 5-7 minutes until heated through.
Nutrition & Diet Analysis (per serving)
Each serving of Aunt Hattie'S Refrigerator Gingerbread Muffins contains roughly 777 calories, with 2g protein, 26g carbohydrates, and 71g fat.
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use a different type of sweetener instead of sugar?
Yes, you can substitute sugar with alternatives like brown sugar or coconut sugar for a richer flavor. However, the texture may vary slightly. If using liquid sweeteners like maple syrup, reduce the buttermilk accordingly to maintain the batter's consistency.
How do I know when the muffins are done baking?
Muffins are done when a toothpick inserted into the center comes out clean or with a few moist crumbs. Keep an eye on them during the last few minutes of baking to avoid overcooking. The tops should be golden brown and spring back when lightly pressed.
Can I freeze the batter or baked muffins?
Yes, you can freeze the baked muffins for up to 3 months. Just ensure they are fully cooled before wrapping them tightly in plastic wrap and placing them in a freezer bag. To freeze the batter, store it in an airtight container and use within a month. Thaw in the refrigerator before baking.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).