GINGERSNAP MINI MUFFINS

Gingersnap Mini Muffins image

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.

Provided by Kater

Time 24m

Yield 2 1/2 dozen

Number Of Ingredients 12

Ingredients

1/4 cup sugar
1/4 cup brown sugar, packed
2/3 cup molasses
1 egg
1 1/2 teaspoons baking soda
1 teaspoon cinnamon
1 teaspoon ginger
1/2 teaspoon ground cloves
2 teaspoons lemon zest
2 1/2 cups all-purpose flour
1 cup sour cream
powdered sugar

Steps:

Preheat oven to 375 degrees.
In large mixer bowl, combine sugar, brown sugar, molasses, egg, baking soda, cinnamon, ginger, cloves and zest.
Beat at medium speed until well mixed.
Add flour and sour cream; continue beating well.
Spoon batter into greased mini muffin pans, filling cups 3/4 full.
Bake at 375 for 11-14 minutes or until toothpick inserted in center comes out clean.
Let stand 5 minutes then remove from pan.
Sprinkle with powdered sugar.

Nutrition Facts : Calories 1109.4, Fat 22.8, SaturatedFat 12.9, Cholesterol 125.1, Sodium 877.9, Carbohydrate 209.8, Fiber 4.3, Sugar 91.8, Protein 18.5