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Gingerbread Muffins with Cream Cheese Frosting
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Recipe Information


  • 1 cup (225 ml) vegetable shortening
  • 1 cup (225 ml) sugar
  • 4 large eggs
  • 1 cup (225 ml) molasses
  • 1 cup (225 ml) sour cream
  • 4 cups (950 ml) whole wheat flour
  • 2 tsp (10 ml) baking soda
  • 1 tsp (5 ml) baking powder
  • 2 tsp (10 ml) ground ginger
  • 1/4 tsp (1 ml) cinnamon
  • 1/4 tsp (1 ml) allspice
  • 1 cup (225 ml) raisins
  • 1 cup (225 ml) chopped pecans, Optional
  • Cream Cheese Frosting:
  • 2 3oz. pkg cream cheese, softened
  • 1/2 cup (125 ml) butter, softened
  • 2 tsp (10 ml) vanilla
  • 4-3/4 cups (1125 ml) powdered sugar, sifted
  • Cream the shortening with the sugar until light and fluffy.
  • Add the eggs, one at a time, beating well after each addition.
  • Add the molasses and sour cream.
  • Combine the remaining ingredients and add to the sour cream mixture.
  • Stir until just moistened and no flour streaks remain.
  • Spoon into muffin tins that have been coated with a non-stick spray filling each cup 1/2 full.
  • Bake at 375 degrees (200 C.) for 12 to 15 minutes or until done.
  • Serve warm.
  • Frosting:
  • Beat together cream cheese, butter, and vanilla until light and fluffy.
  • Gradually add 2 cups (475 ml) powdered sugar, beating well.
  • Add another 2 1/2 to 2-3/4 cups (650 ml) of powdered sugar to reach spreading consistency.
  • This frosts the tops of 24 muffins or top and sides of an 8" or 9" two layer cake.
  • After frosting, cover and store in refrigerator.
If muffins are to be frosted, cool first.

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