Brown Sugar Muffins are Moist Muffins Using a Buttermilk Recipe

Flavor abounds in the following Brown Sugar Muffins. Brown sugar contains a percentage of molasses and is naturally moist which alone makes baking unique. Whether a cake is being baked, cookies, candy or pie, brown sugar give it a rich flavor. The following recipe has the brown sugar as well as butter and cinnamon resulting in a great flavor. The buttermilk added with brown sugar makes a wonderful moist texture.

BROWN SUGAR MUFFINS

• 2 Cups packed brown sugar


• 1 Cup soft butter


• 1 Cup buttermilk


• ½ Teaspoon salt


• 3 Eggs


• 1 Teaspoon baking soda


• 1 Teaspoon cinnamon


• 1 Teaspoon cloves


• 3 Cups flour


• 1 Cup jam

Preheat oven to 350F degrees

Lightly grease or paper line muffin cups.

Cream brown sugar and butter; add eggs and beat after each.

Blend in the buttermilk and jam.

Sift together the flour, salt, baking soda, cinnamon and cloves.

Add the dry mixture to the creamed mixture; stir only until dry ingredients are moistened.

Fill muffin cups ¾ full and bake about 15 minutes or until pick comes out clean.

This muffin recipe still has the rich flavor coming from the brown sugar. It also has the moistness coming from the buttermilk added to the moistness of the brown sugar. In addition, separating these muffins from the previous recipe, they have a crunchy cereal plus raisins for more texture.

BROWN SUGAR MUFFINS with bran

• ½ Cup packed brown sugar


• ½ Cup vegetable oil


• 1 Egg


• ¾ Cup buttermilk


• 1 Cup whole wheat flour


• 2 Teaspoons baking powder


• ½ Teaspoon baking soda


• ¼ Teaspoon salt


• 1 ¼ Cups Fiber One cereal, crushed


• ½ Cup raisins

Preheat oven to 400F degrees.

Lightly grease muffin cups or use paper liners.

Combine and mix the brown sugar, oil and egg in a medium bowl; stir in the buttermilk.

Sift together the flour, baking powder, baking soda and salt; stir in the cereal and raisins.

Add the sugar and egg mixture to the dry ingredients and stir only until dry ingredients are moist.

Spoon batter into muffin cups ¾ full and bake 18 to 20 minutes or until a pick comes out clean.

This brown recipe has added flavor and moistness coming from applesauce. Also making this recipe a little different from the previous two, is the combination of graham cracker crumbs joined by one tablespoon cinnamon and the allspice.

BROWN SUGAR MUFFINS with applesauce

• 1 Cup sugar


• ½ Cup packed brown sugar


• 1 Cup soft butter


• 1 Teaspoon vanilla


• 2 Eggs


• 1 Jar (15 ounces) applesauce


• 2 ½ Cups flour


• 1 Package finely crushed graham crackers (about 1 2/3 Cups)


• 1 Tablespoon ground cinnamon


• 2 Teaspoons baking soda


• ½ Teaspoon ground allspice


• 1 Cup chopped walnuts


• 1 Cup raisins

Preheat oven to 350F degrees.

Lightly grease muffin cups or use paper liners.

Combine and beat until light and fluffy the sugars, butter, vanilla and eggs in a large bowl; beat in the applesauce.

Combine the flour, graham cracker crumbs, cinnamon, baking soda and allspice; fold in the walnuts and raisins.

Combine the dry ingredients with the sugar mixture and by hand stir together only until dry ingredients are moist.

Fill muffin cups 2/3 full and bake for 20 to 25 minutes or until a pick comes out clean.

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