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.

Ingredients

1 1/2 sticks of stick of butter

1 cup pancake syrup

1 1/2 Tbsp baking soda

1 egg

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

Directions

1. 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.

2. 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.

3. 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.

4. Fill muffin cups two-thirds full. Bake until muffins are puffed and golden, about 20 minutes. Remove from cups; cool completely.