Gingersnap Mini Muffins

• 1/4 cup sugar
• 1/4 cup firmly packed brown sugar
• 1/2 cup Land O Lakes Butter, softened
• 2/3 cup mild flavor molasses
• 1 Land O Lakes Egg
• 1 1/2 teaspoons baking soda
• 1 teaspoon ground cinnamon
• 1 teaspoon ground ginger
• 1/2 teaspoon ground cloves
• 2 teaspoons freshly grated lemon zest
• 2 1/2 cups all-purpose flour
• 1 cup sour cream
• Large grain sugar or sugar
• Orange marmalade, if desired

1. Heat oven to 375F.
2. Combine all muffin ingredients except flour, sour cream, powdered sugar and orange marmalade in bowl.
3. Beat at medium speed until well mixed.
4. Add flour and sour cream; continue beating until well mixed.
5. Spoon batter into greased mini muffin pans, filling cups 3/4 full.
6. Bake 11-14 minutes or until toothpick inserted in center comes out clean.
7. Let stand 5 minutes; remove from pans.
8. Sprinkle with large grain sugar; serve with orange marmalade, if desired.

sugar, brown sugar, butter, molasses, egg, baking soda, ground cinnamon, ground ginger, ground cloves, freshly grated lemon zest, flour, sour cream, grain sugar, orange marmalade

Taken from www.landolakes.com/recipe/2337/gingersnap-mini-muffins (may not work)