Gingersnap Mini-Muffins

1. 1

   Adjust oven rack to top third position, and preheat oven to 400F.

2. 2

   Coat a 30-cup mini-muffin pan with non-stick spray.

3. 3

   In a large bowl, thoroughly mix the dry ingredients.

4. 4

   In a medium bowl, whisk together the wet ingredients until well blended.

5. 5

   Pour liquid mixture over dry mixture and fold in just until combined (do NOT overmix).

6. 6

   Divide batter evenly into prepared muffin cups.

7. 7

   Bake until tester comes out clean (12 minutes).

8. 8

   Turn out onto wire rack to cool and serve at room temperature.

* Per serving · 4 servings · Values may vary.

No additional tips available.