Gingerbread Mini Muffins Jasons Deli Copy Cat Recipes

Steps:

• 1. Preheat oven to 350 degrees (F) and spray muffin pan with non-stick cooking spray.
• 2. Combine the dry ingredients (brown sugar, flour, baking soda, cinnamon, nutmeg, ground ginger and salt).
• 3. In separate bowl combine the remaining ingredients (molasses, buttermilk, egg and melted butter).
• 4. Fill your muffin pan about 3/4 full with the muffin batter.
• 5. Bake for approximately 15 minutes or until a toothpick comes out clean.
• 6. Remove from oven and cool muffins on a wire rack.

Steps:

• 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.

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Line a 12-cup muffin tin with paper liners.
• Combine 1/2 cup sugar, applesauce, molasses, vegetable oil, and egg in a medium bowl; beat with an electric mixer until combined.
• Stir together flour, baking soda, cinnamon, salt, cloves, ginger, and nutmeg in a separate bowl. Add flour mixture to applesauce mixture, stirring until combined. Add water; mix until well combined. Pour batter into the prepared muffin cups, filling each about 2/3 full. Sprinkle lightly with remaining sugar.
• Bake in the preheated oven until tops spring back when lightly pressed, 20 to 25 minutes.

Steps:

• Mix dry ingredients together. Then add the remaining ingredients. Fill a mini-muffin pan about 3/4 full. Bake at 350 for 10 minutes.