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
1/2 cup shortening
1 cup brown sugar
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)
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.