Gingerbread Mini Muffins

Gingerbread Mini Muffins
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Nutritional Info
  • Servings Per Recipe: 48
  • Amount Per Serving
  • Calories: 67.6
  • Total Fat: 2.6 g
  • Cholesterol: 24.1 mg
  • Sodium: 78.5 mg
  • Total Carbs: 10.8 g
  • Dietary Fiber: 0.6 g
  • Protein: 1.6 g

View full nutritional breakdown of Gingerbread Mini Muffins calories by ingredient
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Number of Servings: 48


    •1 cup dark brown sugar
    •2 1/2 cups flour
    •1 1/2 tsp. baking soda
    •1 tsp. cinnamon
    •1 tsp. ground ginger
    •1/2 tsp. salt
    •1/4 tsp. nutmeg
    •1 egg
    •1/2 cup molasses
    •1 cup buttermilk*
    •1/2 cup unsalted butter, melted


**If you don’t have buttermilk (I almost never do), just add 1 tbsp. of white vinegar or lemon juice to a cup of regular milk and let sit out for about 10 minutes.


The Process:
1.Preheat oven to 350 degrees (F). Spray/butter muffin tins.
2.Combine sugar, flour, soda, salt and spices in a bowl.
3.In a separate bowl mix the egg, molasses, milk, and butter.
4.Add the wet ingredients to the dry and stir until just blended.
5.Add to muffin tins** (about 3/4 full, these muffins don’t rise too much, so you don’t have to worry about them overflowing) and bake for 15 minutes. If making normal sized muffins, it’ll be more like 20 minutes. Muffins are done when a toothpick comes out clean.

Serving Size: Makes 48 mini muffins (at least)

Number of Servings: 48

Recipe submitted by SparkPeople user TANKLAN.

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