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MINI MUFFINS: Gingersnap Mini Muffins




Source of Recipe


Land O'Lakes


Recipe Introduction


These tiny ginger muffins are delicious with marmalade or plain as a bite-size snack


List of Ingredients




1/4 cup sugar
1/4 cup firmly packed brown sugar
1/2 cup Butter, softened
2/3 cup light molasses
1 large egg
1 1/2 tsp baking soda
1 tsp cinnamon
1 tsp ground ginger
1/2 tsp ground cloves
2 tsp grated lemon peel
2 1/2 cups flour
1 cup lite or fat free sour cream
Powdered sugar
Orange marmalade


Recipe



Heat oven to 375°F. In large mixer bowl combine all muffin ingredients except flour, sour cream, powdered sugar and orange marmalade. Beat at medium speed until well mixed (2 to 3 minutes). Add flour and sour cream; continue beating until well mixed (1 to 2 minutes).

Spoon batter into greased mini muffin pans, filling cups 3/4 full. Bake for 11 to 14 minutes or until toothpick inserted in center comes out clean. Let stand 5 minutes; remove from pans. Sprinkle with powdered sugar; serve with orange marmalade, if desired.
Makes 4 dozen.

TIP: For standard size muffins use 12-cup muffin pan. Bake for 14 to 18 minutes. Makes 2 1/2 dozen.

Nutrition Facts (3 mini muffins): Calories: 210 Fat: 6 g Cholesterol: 15 mg Sodium: 200 mg Carbohydrates: 30 g Fiber: 0 g Protein: 3 g