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Gingersnap Mini Muffins
1/4 c sugar
1/4 c brown sugar
2/3 c molasses
1 egg
1 1/2 tsp baking soda
1 t cinnamon
1 t ginger
1/2 t ground cloves
2 t lemon zest
2 1/2 c all purpose flour
1 c sour cream
Preheat oven to 375 degrees.
In a large bowl, combine the first nine ingredients and 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 for 11 - 14 minutes or until toothpick inserted in center comes out
clean. Let stand for 5 mins; remove from pan - place on cooling rack.
Sprinkle with powdered sugar if so desired.
Makes 2 1/2 dozen.
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