These tiny ginger muffins are delicious with marmalade or plain as a bite-sized snack.
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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
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.
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.
- For standard size muffins use 12-cup muffin pan. Bake 14-18 minutes. Makes 2 1/2 dozen.
- For standard size muffins use 12-cup muffin pan. Bake 14-18 minutes.
- Mini baked muffins can also be dipped in sugar, while warm, or drizzled with melted white baking chips.
Ginger and cinnamon, the warming flavors of autumn, are as quintessential as the colors of the season. In this special collection, it’s that dash of ginger or sprinkle of cinnamon that make these treats so easy to fall for.
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