Lycopene Muffin Tops
- Ready In:
- 1hr 20mins
- Ingredients:
- 13
- Yields:
-
18-20 muffin tops
- Serves:
- 18-20
ingredients
- 1⁄4 cup butter, melted
- 1⁄2 cup white sugar
- 1⁄4 cup brown sugar
- 1 egg
- 1⁄4 cup molasses
- 1⁄3 cup condensed tomato soup
- 2 cups all-purpose flour
- 3 teaspoons baking soda
- 1⁄2 teaspoon salt
- 1 teaspoon ground cinnamon
- 1⁄2 teaspoon ground cloves
- 1⁄2 teaspoon ground ginger
- 1⁄2 cup white sugar
directions
- In a medium bowl, mix together the melted butter, sugar, and egg until smooth. Stir in the molasses and soup. Combine the flour, baking soda, salt, cinnamon, cloves, and ginger; blend into the molasses mixture. Cover, and chill dough for 1 hour.
- Preheat oven to 375 degrees F (190 degrees C). Roll dough into 2 1/2 tablespoon sizes, and roll them in the remaining white sugar. Place cookies 2 inches apart onto ungreased baking sheets.
- Bake for 10-12 minutes in the preheated oven, until tops spring back lightly when pressed. Cool on pan for 3 minutes, then on wire racks.
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