4 : 1/2 c Unsifted all-purpose flour
2 : ts Ground cinnamon
2 : ts Ground ginger
1/4 : ts Ground cloves
1/4 : ts Salt
1 : c Vegetable shortening
3/4 : c Sugar
1 : c Light molasses
1 : lg Egg
About : About 14 yards 1/4 or 1/8
-inch-wide : -inch-wide red ribbon (opt.)
1 : c Melted solid Crisco
1 : c Granulated sugar
1 : c Light or dark Karo
2 : x Large eggs
5 : 3/4 c Flour
1 : ts Baking soda
1 : ts Salt
2 : ts Ginger
2 : ts Cinnamon
1 : ts Cloves
1 : ts Nutmeg
1 : Recipe gingerbread dough
Paper : Paper for patterns;
0: Cream the shortening with the sugar until light and fluffy
1: Add the eggs, one at a time, beating well after each addition
2: Add the molasses and sour cream
3: Combine the remaining ingredients and add to the sour cream mixture
4: Stir until just moistened and no flour streaks remain
5: Spoon into muffin tins that have been coated with a non-stick spray filling each cup 1/2 full
6: Bake at 375 degrees F for 12 to 15 minutes or until done
7: Serve warm
8: From "Make Mine Healthy" by Mimi Morgan
9: File ftp://ftp
10: idiscover
11: co
12: uk/pub/food/mealmaster/recipes/muffins2
13: zip