Sugar 'n Spice Mini Gingerbread Muffins recipe

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Ingredients

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

Nutrition Info

70 calories
carbohydrate: 10.9 g
cholesterol: 5.2 mg
fat: 2.6 g
fiber: 0.2 g
protein: 1 g
saturatedFat: 0.7 g
servingSize: -
sodium: 66.6 mg
sugar: 4.7 g
transFat: : -
unsaturatedFat: : -

Directions

  1. Preheat the oven to 325 degrees F (165 degrees C). Grease two 24-cup mini muffin pans.

  2. 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.

  3. Spoon batter into the prepared muffin cups, filling each 3/4 full.

  4. 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.

Recipe Yield

48 mini muffins

Recipe Note

Perfect combination of sugar and spice makes everything nice. These mini gingerbread muffins are a favorite when the family is home for the holidays. Sprinkle with powdered sugar and serve with marmalade.

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