Ginger-Maple Mini Muffins
Prep time:
25 minutesCooking time:
20 minutesThis is a great recipe for utilizing the pumpkin pie spice that sits on your spice shelf for most of the year. Replace the ginger, cinnamon and cloves with 1 tablespoon pumpkin pie spice.
Ingredients
- 1 1/2 sticks butter
- 1 cup maple-flavored pancake syrup
- 1 1/2 teaspoons baking soda
- 1 egg
- 1 cup sugar
- 2 cups all-purpose flour
- 1 teaspoon ground ginger
- 1 teaspoon cinnamon
- 1/2 teaspoon ground cloves
- Grated peel of 1 large orange
- 1/2 cup boiling water
- 1/4 teaspoon salt
- 1/4 cup sour cream
- makesu24 MUFFINS
Directions
1
Preheat oven to 350°F. Grease 24 muffin cups. Combine butter, syrup and baking soda in a small saucepan. Heat, stirring frequently, over medium heat until butter is melted; cool.
2
Meanwhile, beat egg and sugar in a small bowl with a fork until well mixed. Combine flour, ginger, cinnamon and cloves in a large bowl; mix well.
3
Add sugar mixture and syrup mixture to flour mixture, mixing well after each addition. Stir in orange peel, water, salt and sour cream; mix well.
4
Fill muffin cups two-thirds full. Bake until muffins are puffed and golden, about 20 minutes. Remove from cups; cool completely.
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Cookin' xpress!
Cookin' xpress!
To avoid tough, dry muffins, mix the batter just until the flour is moistened. The dough should appear lumpy.
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