Sugar 'n Spice Mini Gingerbread Muffins
Recipe by Barbara Vincent Clark from allrecipes.com
30 Mins.
Ingredients
48
48 servings
- •⅔ cup light molasses
- •½ cup margarine, softened
- •¼ cup white sugar
- •¼ cup firmly packed brown sugar
- •1 egg
- •2 teaspoons lemon zest
- •1 ½ teaspoons baking soda
- •1 teaspoon ground cinnamon
- •1 teaspoon ground ginger
- •½ teaspoon ground cloves
- •2 ½ cups all-purpose flour
- •1 (8 ounce) container low-fat sour cream
Instructions
- Preheat the oven to 325 degrees F (165 degrees C). Grease two 24-cup mini muffin pans.
- Combine molasses, margarine, white sugar, brown sugar, egg, lemon zest, baking soda, cinnamon, ginger, and cloves in a large bowl. Beat using an electric mixer at medium speed until well mixed. Add flour and sour cream; continue beating until well mixed.
- Spoon batter into the prepared muffin cups, filling each 3/4 full.
- Bake in the preheated oven until a toothpick inserted into the center of a muffin comes out clean, 10 to 12 minutes. Let stand for 5 minutes before removing from the pans.
Nutritional Facts
Per 48 servings
- Calories: 70
- Carbohydrate: 11g
- Fat: 3g
- Fiber: 0g
- Protein: 1g
- Sugar: 5g
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