GINGERSNAP MINI MUFFINS
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.
Provided by Kater
Categories Quick Breads
Time 24m
Yield 2 1/2 dozen
Number Of Ingredients 12
Steps:
- 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.
Nutrition Facts : Calories 1109.4, Fat 22.8, SaturatedFat 12.9, Cholesterol 125.1, Sodium 877.9, Carbohydrate 209.8, Fiber 4.3, Sugar 91.8, Protein 18.5
RAISIN GINGERBREAD MUFFINS
These muffins are my husband's favorite year-round. He likes them warm and topped with cream cheese and confectioners' sugar. I like them because they're easy to make and they freeze beautifully.
Provided by Taste of Home
Time 30m
Yield About 1 dozen.
Number Of Ingredients 11
Steps:
- In a large bowl, cream butter and sugar. Add eggs, one at a time, beating well after each addition. Beat in sour cream and molasses. Combine 2 cups flour, baking soda, ginger, allspice and cinnamon; add to creamed mixture just until moistened. Toss the raisins with the remaining flour; stir into batter., Fill paper-lined muffin cups three-fourths full. Bake at 375° for 18-20 minutes or until a toothpick comes out clean. Cool for 5 minutes before removing from pans to wire racks.
Nutrition Facts :
GINGERBREAD MUFFINS
An easy-to-make delightful treat! Irresistible and divine with tea, these gingerbread muffins will fill your kitchen with the smell of the holidays. Passed down to me from my mother-in-law. My husband grew up on these muffins and still loves them!
Provided by Melissa Kosswig
Categories Bread Quick Bread Recipes Muffin Recipes
Time 35m
Yield 12
Number Of Ingredients 14
Steps:
- Preheat the oven to 350 degrees F (175 degrees C). Line a 12-cup muffin tin with paper liners.
- Combine 1/2 cup sugar, applesauce, molasses, vegetable oil, and egg in a medium bowl; beat with an electric mixer until combined.
- Stir together flour, baking soda, cinnamon, salt, cloves, ginger, and nutmeg in a separate bowl. Add flour mixture to applesauce mixture, stirring until combined. Add water; mix until well combined. Pour batter into the prepared muffin cups, filling each about 2/3 full. Sprinkle lightly with remaining sugar.
- Bake in the preheated oven until tops spring back when lightly pressed, 20 to 25 minutes.
Nutrition Facts : Calories 149.2 calories, Carbohydrate 26.6 g, Cholesterol 13.6 mg, Fat 4 g, Fiber 0.6 g, Protein 2.1 g, SaturatedFat 0.7 g, Sodium 210.4 mg, Sugar 13.1 g
GINGERSNAP MINI MUFFINS
These tiny ginger muffins are delicious with marmalade or plain as a bite-size snack.
Provided by Allrecipes Member
Time 35m
Yield 16
Number Of Ingredients 13
Steps:
- Heat oven to 375 degrees F. Combine all muffin ingredients except flour, sour cream, powdered sugar and orange marmalade in large bowl. Beat at medium speed until well mixed (2 to 3 minutes). Add flour and sour cream; continue beating until well mixed (1 to 2 minutes).
- Spoon batter into greased mini muffin pans, filling cups 3/4 full. Bake for 10 to 12 minutes or until toothpick inserted in center comes out clean. Let stand 5 minutes; remove from pans. Sprinkle with powdered sugar, if desired.
Nutrition Facts : Calories 213.5 calories, Carbohydrate 34.9 g, Cholesterol 32.1 mg, Fat 7.3 g, Fiber 0.7 g, Protein 3 g, SaturatedFat 4.5 g, Sodium 202.5 mg, Sugar 16.1 g
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