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Brown Sugar Muffins Recipe

Most of what I bake, I give away as a thank-you for a favor of kindness. These muffins are tasty at breakfast or as a quick snack.—Corbin Detgen, Buchanan, Michigan

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Brown Sugar Muffins Recipe

Prep/Total Time: 30 min.

Yield: 12 Servings

15 15 30

Ingredients

1/3 cup butter, softened
1/2 cup packed brown sugar
2 eggs
1 cup Wheaties
1/2 cup milk
1 teaspoon vanilla extract
1-1/4 cups all-purpose flour
1-1/2 teaspoons baking powder
1/2 teaspoon salt

Directions

In a bowl, cream butter and brown sugar. Add eggs, one at a time, beating well after each addition. Stir in cereal. Combine milk and vanilla. Combine flour, baking powder and salt; add to creamed mixture alternately with milk mixture, beating just until moistened.
Fill paper-line muffin cups two-thirds full. Bake at 400° for 13-15 minutes or until a toothpick comes out clean. Cool for 5 minutes before removing from pan to a wire rack. Yield: about 1 dozen.

Nutritional Facts 1 serving (1 each) equals 155 calories, 6 g fat (4 g saturated fat), 50 mg cholesterol, 237 mg sodium, 21 g carbohydrate, 1 g fiber, 3 g protein.

Originally published as Brown Sugar Muffins in Taste of Home April/May 2001, p53

Big Batch Baked Goods

We enjoy homemade baked goods for breakfast, but I don’t have time to bake each morning before school. So I devote 1 day a month to making large batches of cinnamon rolls, doughnuts, cream cheese rolls and muffins. I place them in heavy-duty resealable plastic bags labeled with the date. (They freeze for about 2 months.) On busy mornings, it’s a snap to pop a few in the microwave to warm. The kids love the fresh-baked flavor. —Lori T., New London, Texas