Brown Sugar Muffins

These are a family favorite! Usually I make them plain but sometimes, just to be fancy, I put oats on top and drizzle the baked muffins with maple syrup.

When my husband and I started a vegetarian diet, I tried these with a couple changes to remove the dairy in them. They tasted just the same!

I also add 1/2 cup of white bean puree to make them healthier and give a "sneaky" bit of protein and vitamins to these treats!

Brown Sugar Muffins (substitutions in parentheses)

1/2 cup shortening

1 cup packed brown sugar

1 egg   (1/3 cup applesauce)

1 1/2 cup all-purpose flour (may use wheat flour or gluten-free substitute)

3/4 cup ground oats

1 tsp baking soda

1/2 tsp salt

1 cup milk  (1 cup rice or almond milk)

2 tsp vanilla

Cream together shortening, brown sugar, and egg. (May also add 1/2 cup white bean puree to make it healthier.)

In a separate bowl, sift together flour, oats, baking soda, and salt. Add to creamed mixture.

Add milk and vanilla, stirring until mixed well.

Pour into greased muffin tins. (You can use papers, but this will peel off a lot of the muffin when you take off the paper.)

Bake at 400°F for 18 to 20 minutes. High altitude, about 22 to 24 minutes.

Makes about 12 regular size muffins, 6 large.