1930s Gingerbread Muffins

Ingredients

• 1 cup molasses
• 0.5 cup sugar
• egg (Named in the ingredient check, but no quantity or addition appears in the spoken directions.)
• 0.667 cup milk (Used to make sour milk.)
• 2 tsp apple cider vinegar (Added to the milk to make sour milk; the creator said white vinegar is usual but apple cider vinegar is acceptable.)
• 1 tbsp lard (The creator substituted Crisco because lard was unavailable.)
• 1 tbsp ground ginger (Ground ginger, not fresh ginger.)
• 1 tsp baking soda
• 1 tbsp ground cinnamon (The transcript initially rendered the vintage recipe's capital T as a tablespoon and the creator used a full tablespoon.)
• 2 cup all-purpose flour
• vegetable shortening (Crisco, for greasing the muffin pan; amount not stated.)

Steps

1. 1

   Preheat the oven to 350°F (175°C).

2. 2

   Grease a standard 12-cup muffin pan with vegetable shortening such as Crisco.

3. 3

   Make the sour milk by putting 2 teaspoons apple cider vinegar in a measuring cup, pouring in the ⅔ cup milk, and letting it stand for a few minutes.

4. 4

   Place the molasses, sugar, sour milk, lard or shortening, ground ginger, baking soda, and ground cinnamon in one mixing bowl. The creator noted that the original recipe gave no detailed mixing instructions and combined everything in one bowl.

5. 5

   Add the flour to the bowl and mix until the ingredients are combined into a uniform batter.

6. 6

   Spoon the batter into the greased muffin cups, filling each about two-thirds full.

7. 7

   Bake in the preheated moderate oven for 20 minutes.

8. 8

   Let the gingerbread muffins cool briefly, then remove them from the pan and transfer them to a cooling rack.

9. 9

   Serve warm or cooled. The creator tasted one with butter; comments also suggested applesauce, lemon sauce, or whipped cream.

Notes

The source lists an egg among the ingredients during the pantry check, but no quantity is shown and the creator never adds it in the spoken method, so it has not been incorporated into the batter. The original card's exact muffin yield was unclear; the creator used a standard 12-cup muffin pan and had only a small amount of batter left. The muffins were described as soft, somewhat dense, warmly spiced, and molasses-forward.

Nutrition per serving

• dessert
• breakfast
• baked
• muffins
• gingerbread
• vintage recipe
• vegetarian