Well, Autumn has arrived in Central Texas, early this year. After a mild summer, by our standards, we seem to be having an early fall. I have been seeing muffin recipes posted on Facebook for the last few days so I decided to make my own.
First, lets talk about basic muffins. There are four basic ingredients and you can add to those as you like. The batter will be stiff when finished.
1 cup of Flour
1 cup of Sugar
2/3 cup of softened Butter
2 eggs.
So that is very simple and easy to make but I believe everything needs a little salt and vanilla, so I add about 1/4 of a teaspoon of both salt and vanilla.
But this recipe is just the jumping-off-point. My recipe, today, is Brown Sugar Molasses Muffins. I substituted Brown Sugar for granulated white sugar and added 1/4 cup of molasses. There is a distinct flavor of molasses, so if you are not a fan, feel free to leave it out. You can add anything you like to basic recipe. Since we have food allergies, we avoid nuts but if you decide to add some, use about 1/2 of chopped nuts. I have made these with uncooked oatmeal, which gives the muffin a rustic, coarse texture that is quite delicious. I used 1/2 of uncooked oatmeal for those muffins.
Moving on to the Brown Sugar Molasses Muffins...
Preheat your oven to 375 degrees and spray a 24 count mini muffin tin with Baker's Joy. Be sure to coat it well so that the muffins turn out of the pan properly.
1 cup of Flour
1 cup of packed Brown Sugar
1/4 teaspoon of Salt
2/3 cup of softened Butter
1/4 cup of Molasses
1/4 teaspoon of Vanilla
2 Eggs
In a small bowl combine flour, brown sugar, and salt. Set aside.
Using a mixer, beat butter, molasses, vanilla, and eggs together.
Carefully add the flour mixture and mix until combined.
Divide batter evenly between the mini muffin cups. Bake for 10-12 minutes until golden brown. Turn out of pan to cool. I turn them onto a clean cup towel. Let stand a few minutes before eating.
Makes 1-24 servings. Yep, they are that good.
Enjoy!
Deloris
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