Brown Sugar Muffins w/ Food Storage

This is going to be added to my list of popular recipes, as I am sure we are all beginning to believe food storage was a good idea. I personally never thought I’d really use it at all. But here we are. Food storage for the win! #thisis2020

Food storage, made delicious with these Brown Sugar Muffins.

Brown Sugar Muffins

Cream together:

1/2 cup butter or shortening

1 cup brown sugar (I did about 3/4 cup)

1 egg

Sift together and add to creamed mixture:

2 cups flour (I did 1 cup all purpose and 1 cup whole wheat)

1 tsp. baking soda

1/2 tsp. salt

Add:

1 cup milk

2 tsp. vanilla extract

Optional:

1/2 cup ground flaxseed

1/2 cup nuts

1/2 cup chocolate chips

1/2 cup quick oats

(I doubled the recipe and added 1 egg, 1/2 cup ground flaxseed, 1/2 cup chocolate chips, 1/2 cup quick oats.)

Preheat your oven to 400 degrees. Gently mix together and scoop into a paper lined muffin tin. Bake for 12-14 minutes, until muffin springs back when lightly touched. Remove from the oven and cool slightly. Doubling the batch will make about 40 muffins.

This recipe came from a dear friend, and great baker Erin Summers. It was published in a church cookbook over 10+ years ago. It’s been our family’s favorite since. And with all that’s going on, comfort food is a REAL thing. And these provide comfort to the heart, mind, body and soul.

Happy Baking! XO

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