Gingersnap Mini Muffins
Gingersnap Mini Muffins
These tiny ginger muffins are delicious with marmalade or plain as a bite-sized snack.
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25 min
Prep Time
1 hr 30 min
Total Time
48 mini
muffins Ingredients
14 cup sugar
14 cup firmly packed brown sugar
12 cup Land O Lakes® Butter, softened
23 cup mild flavor molasses
1 12 teaspoons baking soda
1 teaspoon ground cinnamon
1 teaspoon ground ginger
12 teaspoon ground cloves
2 teaspoons freshly grated lemon zest
2 12 cups all-purpose flour
1 cup sour cream
Large grain sugar or sugar
Orange marmalade, if desired
How to make
-
STEP 1
Heat oven to 375°F. Grease 48 mini muffin pan cups; set aside.
-
STEP 2
Combine all muffin ingredients except flour, sour cream, large grain sugar and orange marmalade in bowl. Beat at medium speed until well mixed. Add flour and sour cream; continue beating until well mixed.
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STEP 3
Spoon batter into prepared pans, filling cups 3/4 full. Bake 11-14 minutes or until toothpick inserted in center comes out clean. Let stand 5 minutes; remove from pans. Sprinkle with large grain sugar; serve with orange marmalade, if desired.
Tip #1
- For standard size muffins use 12-cup muffin pan. Bake 14-18 minutes. Makes 2 1/2 dozen.
Tip #2
- For standard size muffins use 12-cup muffin pan. Bake 14-18 minutes.
Tip #3
- Mini baked muffins can also be dipped in sugar, while warm, or drizzled with melted white baking chips.
210 Calories
6 Fat (g)
15 Cholesterol (mg)
200 Sodium (mg)
30 Carbohydrates (g)
0 Dietary Fiber
3 Protein (g)
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