Gingerbread Sour Cream Muffins

Im a firm believer in gingerbread all year round (and pumpkin spice!).  I like to have muffins around the house be it a light snack or something quick to eat in the mornings.  My roommate loved these.  In fact, she asked me to keep this recipe readily available so that we can make them regularly.  :]

Recipe is from Midwest Living.
Yields 12 muffins
211 calories each.

INGREDIENTS

2 c all-purpose flour

1 tsp ground ginger

2 tsp baking powder

3/4 tsp ground cinnamon

1/4 tsp baking soda

1/4 tsp salt

1/4 c margarine

1/3 c skim milk

1 egg, lightly beaten

8 oz sour cream

1/4 c brown sugar

1/4 c mild flavor molasses

DIRECTIONS

Grease bottoms of a muffin tin & set aside.

Preheat oven to 400.

In a medium bowl, combine flour, ginger, baking powder, cinnamon, baking soda, & salt.

Cut in margarine until mixture resembles coarse crumbs.

In another medium bowl, stir together milk, egg, sour cream, brown sugar, & molasses.

Add egg mixture to flour mixture & stir until just moistened.

(Batter should be a little lumpy)

Spoon batter into muffin tin, filling each to almost full.

Bake for 20 minutes.