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Gingerbread Muffins

½ cup shortening
¾ cup sugar
2 eggs
¼ cup nondairy creamer
½ cup molasses
2 cups flour
1 teaspoon baking soda
1 teaspoon baking powder
1 teaspoon cinnamon
1 teaspoon ginger

Preheat oven to 400 degrees. Cream together the shortening and sugar until fluffy. Add eggs, creamer and molasses and mix well. Stir in dry ingredients. Pour into greased or paper-lined muffin tins (if using as a side, I prefer it without the paper lining) and bake for about 15 minutes. Makes one dozen muffins.