These tiny ginger muffins are delicious with marmalade or plain as a bite-size snack.
| 1/4 |
|
cup sugar |
| 1/4 |
|
cup firmly packed brown sugar |
| 1/2 |
|
cup LAND O LAKES® Butter, softened |
| 2/3 |
|
cup mild molasses |
| 1 |
|
LAND O LAKES® All-Natural Egg |
| 1 1/2 |
|
teaspoons baking soda |
| 1 |
|
teaspoon ground cinnamon |
| 1 |
|
teaspoon ground ginger |
| 1/2 |
|
teaspoon ground cloves |
| 2 |
|
teaspoons freshly grated lemon zest |
| 2 1/2 |
|
cups all-purpose flour |
1
|
|
cup sour cream
|
|
|
Powdered sugar |
|
|
Orange marmalade |
Heat oven to 375°F. Combine all muffin ingredients except flour, sour cream, powdered sugar and orange marmalade in large bowl. Beat at medium speed until well mixed. Add flour and sour cream; continue beating until well mixed.
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.
Recipe Tip
For standard size muffins use 12-cup muffin pan. Bake for 14 to 18 minutes. Makes 2 1/2 dozen.
