Wednesday, June 01, 2005

Mini Gingersnap Muffins

Mini Gingersnap Muffins

8 tablespoons butter, softened
1/4 cup sugar
1/4 cup packed brown sugar
2/3 cup molasses
2 teaspoons freshly grated lemon zest
1 egg
1 1/4 cups all-purpose flour
1 1/4 whole wheat pastry flour
1 1/2 teaspoons baking soda
1 teaspoon ground cinnamon
1 teaspoon ground ginger
1/2 teaspoon ground cloves
1 cup sour cream

Preheat oven to 375

In a large mixing bowl, cream together butter, sugar and brown sugar until light and fluffy. Beat in molasses and lemon zest until well combined. Add egg and mix until combined.

In a medium bowl, whisk together flours, baking soda, cinnamon, ginger, and cloves.

Mix in the flour in 3 stages, alternating with the sour cream - be sure to begin and end with the flour. Mix just until combined and using a spatula fold the batter from the bottom up to make sure everything is mixed.

Divide mixture evenly between mini muffin pans that have been lightly coated with cooking spray. Bake for 10 to 12 minutes, rotating the pan halfway through, until toothpick inserted in center comes out clean or when the top springs back when lightly touched in the center. Set on a cooling rack and let stand 5 minutes before removing to cool completely.

Makes about 48


  1. Guess what I am making this weekend

  2. Hi Carole - I hope they turn out well for you!