Recipe Name: Gingerbread Muffins with Cream Cheese Frosting
1 cup (225 ml) vegetable shortening
1 cup (225 ml) sugar
4 large eggs
1 cup (225 ml) molasses
1 cup (225 ml) sour cream
4 cups (950 ml) whole wheat flour
2 tsp (10 ml) baking soda
1 tsp (5 ml) baking powder
2 tsp (10 ml) ground ginger
1/4 tsp (1 ml) cinnamon
1/4 tsp (1 ml) allspice
1 cup (225 ml) raisins
1 cup (225 ml) chopped pecans, Optional
Cream Cheese Frosting:
2 3oz. pkg cream cheese, softened
1/2 cup (125 ml) butter, softened
2 tsp (10 ml) vanilla
4-3/4 cups (1125 ml) powdered sugar, sifted
Cream the shortening with the sugar until light and fluffy.
Add the eggs, one at a time, beating well after each addition.
Add the molasses and sour cream.
Combine the remaining ingredients and add to the sour cream mixture.
Stir until just moistened and no flour streaks remain.
Spoon into muffin tins that have been coated with a non-stick spray filling each cup 1/2 full.
Bake at 375 degrees (200 C.) for 12 to 15 minutes or until done.
Beat together cream cheese, butter, and vanilla until light and fluffy.
Gradually add 2 cups (475 ml) powdered sugar, beating well.
Add another 2 1/2 to 2-3/4 cups (650 ml) of powdered sugar to reach spreading consistency.
This frosts the tops of 24 muffins or top and sides of an 8" or 9" two layer cake.
After frosting, cover and store in refrigerator.
If muffins are to be frosted, cool first.