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Gingersnap Mini Muffins

1/4 c sugar

1/4 c brown sugar

2/3 c molasses

1 egg

1 1/2 tsp baking soda

1 t cinnamon

1 t ginger

1/2 t ground cloves

2 t lemon zest

2 1/2 c all purpose flour

1 c sour cream

Preheat oven to 375 degrees.

In a large bowl, combine the first nine ingredients and beat at medium speed

until well mixed.

Add flour and sour cream; continue beating well.

Spoon batter into greased mini-muffin pans, filling cups 3/4 full.

Bake for 11 - 14 minutes or until toothpick inserted in center comes out

clean.   Let stand for 5 mins; remove from pan - place on cooling rack.

Sprinkle with powdered sugar if so desired.

Makes 2 1/2 dozen.

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