Ginger Maple Mini Muffins
This is a great recipe for utilizing the pumpkin pie spice that sits on your spice shelf for most of the year. Replace the ginger, cinnamon and cloves with 1 tablespoon pumpkin pie spice.
1 1/2 sticks of stick of butter
1 cup pancake syrup
1 1/2 Tbsp baking soda
1 cup sugar
2 cup all-purpose flour
1 Tbsp ground ginger
1 Tbsp cinnamon
1/2 Tbsp ground cloves
1 grated peel of 1orange
1/2 cup boiling water
1/4 Tbsp salt
1/4 cup sour cream
Preheat oven to 350°F. Grease 24 muffin cups. Combine butter, syrup and baking soda in a small saucepan. Heat, stirring frequently, over medium heat until butter is melted; cool.
Meanwhile, beat egg and sugar in a small bowl with a fork until well mixed. Combine flour, ginger, cinnamon and cloves in a large bowl; mix well.
Add sugar mixture and syrup mixture to flour mixture, mixing well after each addition. Stir in orange peel, water, salt and sour cream; mix well.
Fill muffin cups two-thirds full. Bake until muffins are puffed and golden, about 20 minutes. Remove from cups; cool completely.
To avoid tough, dry muffins, mix the batter just until the flour is moistened. The dough should appear lumpy.