A Family Favorite…. Brown Sugar Muffins

Some of my favorite cookbooks are those put together by friends, families, or in this case, a church group- or ward. These are my go to meals, and I know that if my friends are making these recipes, they are good.

This recipe came from my friend Erin…. and my family L.O.V.E.S this muffin. I usually double this recipe and freeze 1/2 for another day. They are great for breakfast, with some eggs and juice…. (I feel like a great mom on the days I don’t serve cold cereal.) or as an afterschool snack with apples and cheese slices. I added 2 tablespoons flax seed to the recipe, just to get a little more “good” stuff in there. No one has been able to tell the difference. Making these muffins takes little time, and baking is quick too.

Brown Sugar Muffins

Cream together:
1/2 cup shortening
1 cup brown sugar
1 egg

Sift and add to creamed mixture:
2 cups flour (I use whole wheat)
1/2 teaspoon salt
1 teaspoon baking soda
2 tablespoons ground flax seed (optional)

Add:
1 cup milk
2 teaspoons vanilla extract

Fill baking cups 3/4 full and bake at 400 degrees for 10 minutes or until lightly golden on edges. Remove from the oven and cool completely. Freezes well.

Happy Baking!