Lycopene Muffin Tops Recipe

Name: Lycopene Muffin Tops
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: ¼ cup butter, melted; ½ cup white sugar; ¼ cup brown sugar; 1 egg; ¼ cup molasses; ⅓ cup condensed tomato soup; 2 cups all-purpose flour; 3 teaspoons baking soda; ½ teaspoon salt; 1 teaspoon ground cinnamon; ½ teaspoon ground cloves; ½ teaspoon ground ginger; ½ cup white sugar

Servings: persons

¼ cup butter, melted
½ cup white sugar
¼ cup brown sugar
1 egg
¼ cup molasses
⅓ cup condensed tomato soup
2 cups all-purpose flour
3 teaspoons baking soda
½ teaspoon salt
1 teaspoon ground cinnamon
½ teaspoon ground cloves
½ teaspoon ground ginger
½ cup white sugar

1
In a medium bowl, mix together the melted butter, sugar, and egg until smooth.
2
Stir in the molasses and soup.
3
Combine the flour, baking soda, salt, cinnamon, cloves, and ginger; blend into the molasses mixture.
4
Cover, and chill dough for 1 hour.
5
Preheat oven to 375 degrees F (190 degrees C).
6
Roll dough into 2 1/2 tablespoon sizes, and roll them in the remaining white sugar.
7
Place cookies 2 inches apart onto ungreased baking sheets.
8
Bake for 10-12 minutes in the preheated oven, until tops spring back lightly when pressed.
9
Cool on pan for 3 minutes, then on wire racks.

609

kcal

Calories

Fat

111

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: ¼ cup butter, melted, ½ cup white sugar, ¼ cup brown sugar, 1 egg, and more.

Yes, Lycopene Muffin Tops falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Lycopene Muffin Tops

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