"This is one of my favorite muffin recipes because it goes with anything," says Marian Smith of Sandy, Utah. The sweet treats have a crusty top and tender cake-like interior, so they're good for breakfast or as a snack.
- 1/2 cup shortening
- 1 cup packed brown sugar
- 1 egg
- 1 cup milk
- 2 teaspoons vanilla extract
- 2 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- In a bowl, cream shortening and brown sugar. Add egg, milk and vanilla. Combine the dry ingredients; add to creamed mixture just until combined. Fill greased or paper-lined muffin cups three-fourths full. Bake at 400° for 16-20 minutes or until a toothpick comes out clean. Cool for 5 minutes before removing from pan to a wire rack. Yield: 1 dozen.
Originally published as Brown Sugar Muffins in Quick Cooking January/February 2002, p59
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