Ahh. The whole family slept in this morning. I wasn’t in the mood for oatmeal, but figured I could add some oats to a muffin and call it healthy. 😉 Nice try, eh? Lucky for me, the first cookbook I opened up had the perfect muffin recipe: Brown Sugar Muffins from Gooseberry Patch’s The Harvest Table. No surprise there–I can always count on Gooseberry Patch to help me out!
These aren’t overly sweet as the title might suggest and instead of the suggested walnuts, I added pecans which gave it a nice crunch. They were a snap to throw together. We had them with sunny side up eggs, fruit, o.j., and coffee, but I plan to enjoy a warm, buttered one with afternoon tea. Care to join me?
Here’s the recipe shared by Doris Carrig of Miami, FL. Thank you, Doris!
Brown Sugar Muffins
The Harvest Table contributed by Doris Carrig of Miami, FL.
- 1 cup quick-cooking oats, uncooked
- ½ cup milk
- ¾ cup brown sugar, packed
- ¼ cup butter, melted and slightly cooled
- 1 egg, beaten
- 1 cup all-purpose flour
- ½ cup chopped walnuts (I used chopped pecans)
- 2 tsp. baking powder
- 1 tsp vanilla (my addition)
- Mix oats, milk and brown sugar in a large bowl; let stand for 5 minutes. Add butter and egg; blend well. Stir in remaining ingredients just until moistened. Fill greased muffin cups ⅔ full. Bake at 400 degrees for 15 to 20 minutes, until a toothpick inserted in the center comes out clean. Makes one dozen.