Gingersnap Mini Muffins
Gingersnap cookies have been enjoyed since the 19th century and are known for their spicy and aromatic flavor.
This is vegetarian recipe. Dish can be prepared in 30 minutes. Recipe requires some culinary experience (medium difficulty). Number of ingredients: 12.
Gingersnap Mini Muffins
Ingredients
Instructions
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Preheat the oven to 350°F (175°C) and grease a mini muffin tin.
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In a medium bowl, whisk together the flour, baking powder, ginger, cinnamon, cloves, and salt.
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In a separate large bowl, mix together the melted butter, brown sugar, molasses, egg, and vanilla extract until well combined.
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Gradually add the dry ingredients to the wet ingredients, stirring until just combined.
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Scoop the batter into the prepared muffin tin, filling each cup about 2/3 full.
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Sprinkle the tops of the muffins with granulated sugar.
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Bake for 12-15 minutes, or until a toothpick inserted into the center comes out clean.
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Allow the muffins to cool in the tin for a few minutes, then transfer them to a wire rack to cool completely.
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Serve and enjoy!
Nutrition Facts
Servings 12
- Amount Per Serving
- Calories 180kcal
- % Daily Value *
- Total Fat 7g11%
- Total Carbohydrate 28g10%
- Sugars 17g
- Protein 2g4%
* The Percentage Daily Values are calculated from a 2,000 calorie diet. Your specific daily value may vary, depending on your individual calorie requirements.
