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.
Preheat the oven to 325 degrees F (165 degrees C). Grease two 24-cup mini muffin pans.
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.
Spoon batter into the prepared muffin cups, filling each 3/4 full.
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.
Per Serving: 70 calories; protein 1g; carbohydrates 10.9g; fat 2.6g; cholesterol 5.2mg; sodium 66.6mg.
The best flavour of the flour can make a real deal to your bread. Different makers do vary. Extra-strong or Canadian flours, which are bet higher in gluten, may give you a better rise than standard dough flours – especially if you’re make wholemeal dough , which doesn’t always rise as well as clear bread.
To make this in a dough , add all the ingredients to your breadmaker and follow the manufacturer’s instructions.
A bread first rising can be done in the fridge overnight . This slows down the time it takes to rise to double its size, giving it a deeper flavour. It’s also a great timesaver , as you can start it night before , then clear it off the next day.