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Grandma's Sorghum Cupcakes image

A delicious muffin filled wiith spices; good with or without icing. I found this in a 1982 Best of Recipes, Brownstown (Indiana) Newspaper. If sorghum is not available; dark molasses can be substituted.

Provided by BakinBaby

Categories     Quick Breads

Time 30m

Yield 12 serving(s)

Number Of Ingredients 13

1/2 cup shortening
1/2 cup sugar
1 egg
1/2 teaspoon vanilla
1 cup sorghum
1/2 cup water (hot)
2 1/2 cups flour
1 teaspoon baking powder
1 teaspoon baking soda
1/2 teaspoon salt
1/2 teaspoon ginger
1/2 teaspoon clove
1/2 teaspoon cinnamon


  • Cream shortening, sugar, egg and vanilla in a bowl.
  • Take 1 cup sorghum; pour half into the mixing bowl, then fill the cup with hot water; add to creamed mixture. This step insures you get all the sorghum out of the cup.
  • Stir in dry ingredents; mix well.
  • Pour into oiled muffin tins;sprinkle tops with sugar (about 1 teaspoons per muffin) bake at 350 for 25-30 minute.

Nutrition Facts : Calories 264.3, Fat 9.7, SaturatedFat 2.4, Cholesterol 15.5, Sodium 240.1, Carbohydrate 40.5, Fiber 1.8, Sugar 8.4, Protein 5

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