PAM'S ORIGINAL SOUR CREAM GINGERBREAD MUFFINS

Pam's Original Sour Cream Gingerbread Muffins image

Provided by Pam Ellingson

Time 40m

Number Of Ingredients 14

2 large eggs
1 c sour cream
1/2 c light molasses
1/2 c brown sugar, firmly packed
1/4 c butter, melted
2 c all purpose flour
1/2 tsp salt
2 1/2 tsp baking powder
1/2 tsp baking soda
1 tsp ground ginger
1/4 tsp ground cloves (scant tsp)
1/2 tsp ground cinnamon
1/4 tsp fresh grated nutmeg
1/4 c crytallized ginger finely chopped

Steps:

1. Preheat oven to 400°. Prepare Muffin pan with Butter and flour or spray with cooking spray or line with cupcake liners. (If you spray the inside of the liners, the muffins won't stick to them, and will release easily from the paper.)
2. In a medium to large bowl, beat egg with wooden spoon until light colored. Add Sour cream, Molasses, sugar and melted butter. Mix well
3. Sift the dry ingredients (except crystalized ginger) together into a separate bowl, or onto a sheet of waxed paper.
4. Mix dry ingredients into the egg mixture until just moistened, add chopped crystalized ginger and stir in quickly.
5. Portion batter into prepared muffin pan, filling cups about 2/3 full. Bake for 15 minutes or until brown. Remove from oven, cool 5-10 minutes and then place on wire cooling rack to cool completely. (If you can resist them warm) Serve with Honey Butter. (1 stk of softened butter and 1/2c honey, whipped together)