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Source: The Star Of Texas Cookbook

Gingerbread Muffins
This is wonderful served warm for breakfast!
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Serves: varies
Prep Time: 15 minutes
Cook Time: 30 minutes
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2 teaspoons baking soda
1 cup buttermilk
1 cup sugar
1 cup brown sugar
1 1/2 cups shortening
4 eggs
1 cup dark Karo syrup
4 cups flour
3 teaspoons cinnamon
3 teaspoons ginger
2 teaspoons allspice




Day 1: Dissolve baking soda in buttermilk. CReam sugars and shortening. Add one egg at a time, beating after each addition. Stir in Karo syrup. Sift together flour and spices. Add to sugar mixture alternately with buttermilk, beating after each addition. Refrigerate for at least 24 hours. Do not stir. This will keep for several days.
Day 2: Preheat oven to 350 degrees F. Fill paper-lined muffin tins half full with batter. Bake in preheated oven for 20 to 30 minutes.





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