How could a recipe with "brown sugar" in the title be bad? My mom used to make these growing up as a side to go with our Sunday dinner. I loved them then and I still love them now! There are times when I'm scrambling to come up with a side to a nice, home cooked meal and these have become an old standby. But not because there isn't anything better to make...but because they are SO delicious. They have a nice, subtle buttery and brown sugar flavor. They are soft and crumble perfectly. I love to sprinkle some extra brown sugar on top to create a slightly crunchy top layer. Enjoy!
Brown Sugar Muffins from Barbs
1 C brown sugar
½ C margarine (I use butter)
1 tsp vanilla
1 tsp vanilla
2 C flour
1 egg
1 egg
1 tsp soda dissolved in 1 C milk
pinch of salt
Cream sugar and butter. Add other ingredients as follows: beaten egg, milk, flour. Don’t stir too much. Sprinkle brown sugar on tops before baking. Bake in muffin tins at 400 degrees for 20 minutes. Yields 1-2 dozen muffins (depending how full you fill the muffins)...I usually get about 18 muffins.
pinch of salt
Cream sugar and butter. Add other ingredients as follows: beaten egg, milk, flour. Don’t stir too much. Sprinkle brown sugar on tops before baking. Bake in muffin tins at 400 degrees for 20 minutes. Yields 1-2 dozen muffins (depending how full you fill the muffins)...I usually get about 18 muffins.
Tip: I made them yesterday and did 1 C white flour and 1 C whole wheat flour and I thought they tasted even better--Bret thought they were better with all white flour. But for a healthier version, the wheat flour is really good, too!
24 Servings: Calories: 108 Carbs: 17 Fat: 4 Protein: 8
1 comment:
They were still delicious though!
Bret
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