Gingerbread Mini-muffins

1 egg
1½ cup molasses
1 cup buttermilk
½ cup melted butter
1 cup dark brown sugar, packed
1½ teaspoons baking soda
1 teaspoon cinnamon
1 teaspoon ginger
½ teaspoon salt
¼ teaspoon nutmeg
2½ cups all purpose flour

Preheat oven to 350° F. Spray or butter muffin pan.

Mix egg, molasses, buttermilk, butter, brown sugar, baking soda, cinnamon, ginger, salt and nutmeg in a large bowl. Stir in flour, until just blended.

Add batter to muffin pans (about ¾ full). Bake at 350° F for 15 minutes, or until done. Remove from pan and cool on wire rack. Store in airtight container. Yield: 24 mini-muffins.