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    You are in: Home / Recipes / Gingersnap Mini-Muffins Recipe
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    Gingersnap Mini-Muffins

    Total Time:

    Prep Time:

    Cook Time:

    22 mins

    10 mins

    12 mins

    littleturtle's Note:

    A unique recipe using ground ginger snaps instead of flour. These are very intensely flavored so you may prefer to substitute vanilla wafers for some of the ginger snaps.

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    Ingredients:

    Yield:

    mini-mu ...

    Units: US | Metric

    • 2 cups finely ground ginger snaps (30 cookies, grind about 10 at a time in a food processor or blender)
    • 1 tablespoon baking powder
    • 1/2 teaspoon salt
    • 2 large eggs
    • 1/2 cup milk
    • 1/4 cup butter, melted (1/2 stick)

    Directions:

    1. 1
      Adjust oven rack to top third position, and preheat oven to 400°F.
    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.

    Ratings & Reviews:

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    Nutritional Facts for Gingersnap Mini-Muffins

    Serving Size: 1 (750 g)

    Servings Per Recipe: 1

    Amount Per Serving
    % Daily Value
    Calories 84.2
     
    Calories from Fat 31
    37%
    Total Fat 3.5 g
    5%
    Saturated Fat 1.5 g
    7%
    Cholesterol 18.7 mg
    6%
    Sodium 191.5 mg
    7%
    Total Carbohydrate 11.9 g
    3%
    Dietary Fiber 0.3 g
    1%
    Sugars 3.0 g
    12%
    Protein 1.4 g
    2%

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