Ingredients
Units
Scale
- 1 c. shortening
- 1 c. sugar
- 1 c. sorghum
- 4 eggs
- 2 tsp. baking soda
- 1 c. buttermilk
- 4 c. flour
- 1 T. plus 1 tsp. ground ginger
- 1 tsp. ground allspice
- 1/2 tsp. ground nutmeg
- 1/2 c. raisins (optional)
- 1/2 c. nuts (optional)
Instructions
- Cream shortening gradually. Add sugar, beating at medium speed until fluffy.
- Add sorghum. Add eggs, one at a time, beating well after each addition.
- Dissolve baking soda in buttermilk.
- Combine flour and spices.
- Add flour mixture alternately with the buttermilk mixture into the creamed mixture, beating after each addition.
- Stir in raisins and nuts, if using.
- Batter may be stored in refrigerator up to 2 weeks.
- When ready to bake muffins, spoon batter into greased muffin tins 2/3 full.
- Bake at 350 for 20 minutes.