Gingersnap Mini Muffins - cooking recipe

Ingredients

1/4 cup sugar
1/4 cup brown sugar, packed
2/3 cup molasses
1 egg
1 1/2 teaspoons baking soda
1 teaspoon cinnamon
1 teaspoon ginger
1/2 teaspoon ground cloves
2 teaspoons lemon zest
2 1/2 cups all-purpose flour
1 cup sour cream
powdered sugar

Preparation

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.