Welcome to week two of Becoming Lola’s WHIPPED Challenge. Last week we tackled rice and red onions with a simple quiche recipe. This time we’ve got strawberries, ginger and ham.

Well, ham doesn’t lend itself well to baking, particularly when combined with strawberries. So this week we picked ginger and strawberry for…brunch muffins! We had big dreams of making ham and cheese muffins for a little savory with our sweet, but we simply ran out of time. Either way, our entry covers two of the three ingredients and still matches the brunch theme. So, without futher ado, Strawberry-Ginger Muffins:


  • 1/2 cup shortening
  • 1/2 cup sugar
  • 1 egg
  • 1 cup molasses
  • 3 cups flour, sift before measuring
  • 1 1/2 teaspoons baking soda
  • 1/2 teaspoon salt
  • 1 teaspoon ground cinnamon
  • 1 teaspoon ground ginger
  • 1 cup hot water
  • 3/4 cup slice strawberries
  • 3/4 cup chopped walnuts


Cream together the shortening and sugar. Beat in egg, then molasses. Into a separate container, sift together dry ingredients; stir into molasses mixture. Gradually add hot water, beating until smooth. Stir in strawberries and walnuts. Line muffin pans with paper baking cups; fill about 2/3 full with batter. Bake at 375° for 20 to 25 minutes, or until muffins are done.

A Whole Plate Full

When we first mixed the batter, it appeared that the molasses flavor might be too strong. Don’t get nervous–it evens out and blends nicely with the spices and strawberries. Put a little peanut butter on and enjoy!

Skippy RULES

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