“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.”
- Ready In:
- 24mins
- Ingredients:
-
12
-
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
directions
- 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.
Questions & Replies
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Share it with the community!
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I am just eating one of these little muffins right now. They’re great – the lemon really complements it! I did find that muffin mixture was quite dry when I mixed it together – but they worked out fine. I also used light sour cream. Thanks for a great recipe!
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This came together really quickly. I overcooked the first batch, but maybe my mini muffin pan (from Pampered Chef) has smaller cups, because I also ended up with 3 dozen muffins. I only had to bake for maybe 10 minutes. I liked the ginger flavoring with this and reminded me of when I was a kid. We always used to eat gingerbread with cool whip and these little muffins made me want cool whip! Thanks Kater!
