Afternoon Tea Muffins

These muffins are best for an afternoon tea break.  I can drink hot tea even in the summer, but a tall glass of iced sun tea would be very good with these muffins.  They are full of molasses which is rich in iron.  The recipe calls for baking them in miniature muffin tins, but I baked them in regular sized tins.

Ginger Muffins

from: Martha Stewart Entertaining
2 sticks unsalted butter
1 cup molasses
1 egg
1 cup sugar
2 1/4 cup all-purpose flour
1 1/2 teaspoon baking soda
1 1/2 teaspoon ground ginger
1 1/2 teaspoon cinnamon
1/2 teaspoon freshly grated nutmeg
1/2 teaspoon ground cloves
Grated rind of 1 large orange
1/2 cup boiling water
4 tablespoons sour cream
Pinch salt

Preheat oven to 350 degrees.  Butter pan.  Melt butter in molasses in a small saucepan.  Cool.  Beat egg and sugar until fluffy.  Sift dry ingredients together.  Add to the egg mixture alternately with the butter and molasses, stirring well.  Add the rind, boiling water, salt, and sour cream.  Blend well.

Fill muffin tins half full.  Bake in preheated oven until puffed, about 15 minutes.  Turn muffins onto rack to cool.