Ingredients
-
1/4
-
1/4
-
2/3
-
1
-
1 1/2
-
1
-
1
-
1/2
-
2
-
2 1/2
-
1
-
-
-
-
Directions
Gingersnap Mini Muffins, A sweet & spicy little muffin that is great for breakfast, lunch boxes or a snack The recipe comes from Gooseberry Patch’s Country Baking cookbook , I am just eating one of these little muffins right now They’re great – the lemon really complements it! I did find that muffin mixture was quite dry when I mixed it together – but they worked out fine I also used light sour cream Thanks for a great recipe!, This came together really quickly I overcooked the first batch, but maybe my mini muffin pan (from Pampered Chef) has smaller cups, because I also ended up with 3 dozen muffins I only had to bake for maybe 10 minutes I liked the ginger flavoring with this and reminded me of when I was a kid We always used to eat gingerbread with cool whip and these little muffins made me want cool whip! Thanks Kater!
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Steps
|
1
Done
|
Preheat Oven to 375 Degrees. |
|
2
Done
|
in Large Mixer Bowl, Combine Sugar, Brown Sugar, Molasses, Egg, Baking Soda, Cinnamon, Ginger, Cloves and Zest. |
|
3
Done
|
Beat at Medium Speed Until Well Mixed. |
|
4
Done
|
Add Flour and Sour Cream; Continue Beating Well. |
|
5
Done
|
Spoon Batter Into Greased Mini Muffin Pans, Filling Cups 3/4 Full. |
|
6
Done
|
Bake at 375 For 11-14 Minutes or Until Toothpick Inserted in Center Comes Out Clean. |
|
7
Done
|
Let Stand 5 Minutes Then Remove from Pan. |
|
8
Done
|
Sprinkle With Powdered Sugar. |
