pam's original sour cream gingerbread muffins

Name: Pam's Original Sour Cream Gingerbread Muffins
Prep time: 20 min
Cook time: 20 min
Yield: 12
Cuisine: American
Ingredients: 2 large eggs; 1 cup(s) sour cream; 1/2 cup(s) light molasses; 1/2 cup(s) brown sugar, firmly packed; 1/4 cup(s) butter, melted; 2 cup(s) all purpose flour; 1/2 teaspoon(s) salt; 2 1/2 teaspoon(s) baking powder; 1/2 teaspoon(s) baking soda; 1 teaspoon(s) ground ginger; 1/4 teaspoon(s) ground cloves (scant tsp); 1/2 teaspoon(s) ground cinnamon; 1/4 teaspoon(s) fresh grated nutmeg; 1/4 cup(s) crytallized ginger finely chopped

(2 RATINGS)

164 Pinches 4 Photos

Pam Ellingson

Wichita, KS

Updated on Sep 2, 2011

I don't remember why I decided to make these muffins, but I do love gingerbread and I am sure that is what sparked my creation. We used to use Fresh gingerbread like the shortcake in Strawberry shortcake, but we would split it, put banana slices on it, top that with whipped cream, then the other half of the gingerbread with more whipped cream and sprinkle on finely chopped Crystalized ginger. YUMMO!!

Rate

prep time 20 Min

cook time 20 Min

method Bake

yield 12 muffins

Ingredients

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

How To Make pam's original sour cream gingerbread muffins

Step 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.)

Step 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
Step 3

Sift the dry ingredients (except crystalized ginger) together into a separate bowl, or onto a sheet of waxed paper.
Step 4

Mix dry ingredients into the egg mixture until just moistened, add chopped crystalized ginger and stir in quickly.
Step 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)
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