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Brown Sugar Muffins
SUBMITTED BY:
Marian Smith
PHOTO BY:
Late2Class
"'This is one of my favorite muffin recipes because it goes with anything,' says Marian Smith of Sandy, Utah. The sweet treats have a crusty top and tender cake-like interior, so they're good for breakfast or as a snack."
RECIPE RATING:
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(7)
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PREP TIME
10 Min
COOK TIME
20 Min
READY IN
30 Min
SERVINGS
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Servings
US
METRIC
INGREDIENTS
1/2 cup shortening
1 cup packed brown sugar
1 egg
1 cup milk
2 teaspoons vanilla extract
2 cups all-purpose flour
1 teaspoon baking soda
1/2 teaspoon salt
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DIRECTIONS
In a mixing bowl, cream shortening and brown sugar. Add egg, milk and vanilla. Combine the dry ingredients; add to creamed mixture just until combined. Fill greased or paper-lined muffin cups three-fourths full. Bake at 400 degrees F for 16-20 minutes or until a toothpick comes out clean. Cool for 5 minutes before removing from pan to a wire rack.
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REVIEWS
Reviewed on Oct. 27, 2007 by jen
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jen
Oct. 27, 2007
I made these for the first time this morning, exactly as the directions stated. The results were flat, burned on top, raw inside BUT smelled awesome. Since I think this recipe has great potential, I wanted to post my ideas. First, I think real butter would be better than shortening, personal prefernece. Secondly, instead of baking soda, I think you need baking powder because they didn't have nice peaks, they were flat and they sunk in after they cooled a bit. Also, I think tossing in chopped dates, walnuts, and raisins right before filling the muffin cups would be fantastic. I think baking them at a lower temperature longer would elimintate the overdone outside/raw inside problem. And next time I'm going to use pastry flour because these had flour lumps in them and I don't want to bother sifting. Lastly, I think adding an additional 1/2 cup of brown sugar would be even better!
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2 users found this review helpful
I made these for the first time this morning, exactly as the directions stated. The results...
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Reviewed on May 23, 2008 by
Late2Class
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Late2Class
May 23, 2008
I followed the recipe exactly as is and had great success. The creamed brown sugar and shortening doesn't quite want to blend into the milk, but turned into great little pockets of sweetness inside the muffins. I also ended up with 18 muffins instead of 12.
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I followed the recipe exactly as is and had great success. The creamed brown sugar and...
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Reviewed on Apr. 26, 2008 by WestCoastJana
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WestCoastJana
Apr. 26, 2008
The review that suggested cooking at a lower temp for longer was right on. I did all of the suggestions she stated (except for adding fruit to the muffins) and they turned out tasty and fully cooked. They never did get to be a fluffy muffin like one would hope but the flavor was still good.
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The review that suggested cooking at a lower temp for longer was right on. I did all of the...
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Reviewed on Apr. 5, 2008 by Karen Van
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Karen Van
Apr. 5, 2008
I figured the person who posted this made a mistake with the different powder ...so i also corrected it ...they turned out fine for me...but they were a little dry, i did them a second time with a little sourcream in the batter ...that was very good. keeps them moist.
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I figured the person who posted this made a mistake with the different powder ...so i also...
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Reviewed on Oct. 1, 2007 by Heather0411
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Heather0411
Oct. 1, 2007
You could really taste the shortening and I used exactly what the recipe called for.
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0 users found this review helpful
You could really taste the shortening and I used exactly what the recipe called for.
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Reviewed on Apr. 26, 2007 by
MEGLANGFORD
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MEGLANGFORD
Apr. 26, 2007
Nice recipe, very tender result right out of the oven, good flavor with the brown sugar. The next day the muffins were good too, and not too dry or dense. I added a little crumb topping to the baking process, you can find a good version of the crumb topping with the recipe "Blueberry Crumb Muffins." Will be making these again!
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Nice recipe, very tender result right out of the oven, good flavor with the brown sugar. The...
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Reviewed on Nov. 5, 2006 by Endiqua
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Endiqua
Nov. 5, 2006
These were pretty good, but they didn't quite get the crusty top I expected - more of a thin layer. Nice texture, but just kind of "there" - kind of on the bland side. I might make again just because they call for shortening instead of butter and they're quick. Bumping this up a star because my family really liked them and wants them again.
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These were pretty good, but they didn't quite get the crusty top I expected - more of a thin...
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