Simpler Living Blog

Recipes for Your Christmas Morning

Name: Gingerbread Muffins
Yield: 3 6 1 x
Ingredients: 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)

Whether you’re waking up to already-made goodies or engaging the whole family in making a lavish brunch, enjoy these favorite Christmas morning recipes from Lehman’s staff!

Editor’s Note: These recipes were originally posted December 2015. With Christmas right around the corner, we thought we’d share them again. Enjoy and happy holidays!

Recipes in This Roundup

Gingerbread Muffins

Lehman's

Servings

3 6 1 x

Make batter up to 2 weeks ahead, and bake piping hot, fresh muffins on Christmas morning!

Ingredients

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.