Gingersnap Mini Muffins
Land O'Lakes, Inc.
Ingredients35 m servings 214 cals
- 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.
- *Substitute LAND O Lakes® Soft Baking Butter with Canola Oil right from the refrigerator.
Per Serving: 214 calories; 7.3 g fat; 34.9 g carbohydrates; 3 g protein; 32 mg cholesterol; 202 mg sodium. Full nutrition
ReviewsRead all reviews 5
Very tasty and a great change of pace from fruit muffins! Pretty much like gingerbread made in a muffin tin, a little bit firmer, it reminds me of pumpkin bread. They are very moist and flavorfu...
very good recipe! I added 1/2 cup mini chocolate chips to them. Next time I will add a pinch of salt to bring out the flavors better.
These are tasty little muffin bites. I will definitely make them again. I found the flavour a little more subtle then I would have liked and will kick it up with a bit more ginger next time, b...
These are pretty boring plain but with the marmalade they recommend, they're pretty good.