Best eaten fresh, or freeze.
1/4 cup white sugar
1/4 cup brown sugar
1/2 cup canola oil
2/3 cup molasses
1 egg
1 1/2 tsp baking soda
1 tsp cinnamon
1 tsp ginger
1/2 tsp cloves
2 1/2 cups flour
1 cup light sour cream
Combine everything except the flour and sour cream. Beat well on medium speed for 2 or 3 minutes. Add the flour and sour cream and beat an additional 1 or 2 minutes. Grease mini muffin tins and fill 3/4 full. Bake at 375 degrees F for 10 to 12 minutes. Let stand 5 minutes in tins and remove to racks to cool. Makes 48.
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