The flavor of the supplied sauce from the box is surpassed by this egg roll sauce. It’s a simple dipping sauce that simply calls for a few Asian ingredients.
| Prep Time: | 15 mins |
| Cook Time: | 10 mins |
| Additional Time: | 5 mins |
| Total Time: | 30 mins |
| Servings: | 48 |
| Yield: | 48 mini muffins |
Ingredients
- ⅔ cup light molasses
- ½ cup margarine, softened
- ¼ cup white sugar
- ¼ cup firmly packed brown sugar
- 1 egg
- 2 teaspoons lemon zest
- 1 ½ teaspoons baking soda
- 1 teaspoon ground cinnamon
- 1 teaspoon ground ginger
- ½ teaspoon ground cloves
- 2 ½ cups all-purpose flour
- 1 (8 ounce) container low-fat sour cream
Instructions
- Preheat the oven to 325 degrees F (165 degrees C). Grease two 24-cup mini muffin pans.
- Combine molasses, margarine, white sugar, brown sugar, egg, lemon zest, baking soda, cinnamon, ginger, and cloves in a large bowl. Beat using an electric mixer at medium speed until well mixed. Add flour and sour cream; continue beating until well mixed.
- Spoon batter into the prepared muffin cups, filling each 3/4 full.
- Bake in the preheated oven until a toothpick inserted into the center of a muffin comes out clean, 10 to 12 minutes. Let stand for 5 minutes before removing from the pans.
Nutrition Facts
| Calories | 70 kcal |
| Carbohydrate | 11 g |
| Cholesterol | 5 mg |
| Dietary Fiber | 0 g |
| Protein | 1 g |
| Saturated Fat | 1 g |
| Sodium | 67 mg |
| Sugars | 5 g |
| Fat | 3 g |
| Unsaturated Fat | 0 g |