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Why did I bake Spice Muffins? At the beginning of the quarantine, I was not motivated to do much. My friends were sewing, doing puzzles, reading novels, and baking up a storm. I did not get in on the initial wave of “panic baking.” By the time I was ready to bake, I could not find yeast anywhere. I wanted to make a bread recipe from my grandmother’s 1940’s cookbook so I had to order yeast from eBay. Amazon, Target, Walmart, and all the local stores were out.
While I was waiting for the yeast to arrive, I decided to look at other recipes that did not call for yeast. I came across Spice Muffins. Since I had all the ingredients, I decided to make them after the kids went to bed. They were pretty simple to make and turned out delicious. The recipe makes a dozen so next time I would probably double it.
After making the recipe, I decided to post on my personal Facebook page. My friends and family were quite intrigued with my baking endeavor. Many relatives posted how they remembered my grandmother’s baking and even that particular cookbook. My dad and uncles remember her baking well, of course. They especially remember her famous Swedish Tea Ring. That recipe is in the cookbook I have, so I’m sure I’ll make it once I have some yeast.
If you like this recipe, you may also enjoy these Maple Walnut Muffins from Jere at One Hot Oven.
- Muffin Tin
- Hand Mixer
- Flour Sifter
- 2 Cups Flour
- 1 Egg Well Beaten
- 1/2 Cup Sugar
- 1 Cup Milk
- 1/4 Cup Shortening Melted
- 1 Teaspoon Ginger
- 1 Teaspoon Nutmeg
- 1 Teaspoon Cinnamon
- 1 Teaspoon Salt
- 3 Teaspoons Baking Powder
- Sift flour, measure, and sift again with spices, baking powder, and salt. Combine egg, sugar, shortening, and milk. Add dry ingredients. Beat only until lump sare gone. Fill greased muffin tins 2/3 full. Bake at 425 degrees for 15-20minutes.
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