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This recipe for GINGER MUFFINS, by , is from Perrysburg Moms Cookbook , one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Kate Philabaum
Added: Saturday, September 20, 2008


1/2 c. shortening
1/2 c. sugar
2 eggs
1 c. dark molasses
3 c. flour
1-1/2 tsp. baking soda
1/2 tsp. salt
1 tsp. cinnamon
1 tsp. ginger
1/2 tsp. cloves
1 c. hot water

Preheat oven to 375.

Cream shortening and sugar. Add eggs and molasses. Beat
again. Add dry ingredients in a separate bowl. Sift and add to
creamed mixture. Add hot water and beat until smooth.

Pour into greased muffin tins. Bake 20 - 25 minutes.

Personal Notes:
Personal Notes:
Muffins used for the Woodland and Nazareth Hall Medieval




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