"Everything I eat has been proved by some doctor or other to be a deadly poison, and everything I don't eat has been proved to be indispensable for life. But I go marching on."--George Bernard Shaw

Refrigerator Sweet Muffins Recipe

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Refrigerator Sweet Muffins image
Christmas 2008


This recipe for Refrigerator Sweet Muffins is from Angela's Awesome Edibles , one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!



4 C flour
1 C firmly packed brown sugar
C sugar
4 tsp baking powder
1 tsp baking soda
1 tsp salt
2 C buttermilk**
C oil
1 tsp vanilla
3 eggs

** To substitute for buttermilk, use 1 Tb vinegar or lemon juice plus milk to make 1 cup.

Preheat oven to 375.
Lightly spoon the flour into measuring cup; level off.
In large bowl, combine flour, brown sugar, sugar, baking powder, baking soda and salt; blend well.
In small bowl, combine buttermilk, oil, vanilla, and eggs; mix well.
Add liquid ingredients to dry ingredients; stir just until moistened. Do not over stir muffin mix.
Cover and refrigerate immediately, or bake.
If desired you may add 1⅓ C of batter to any of the following ingredients for variety:
* raisins, tsp cinnamon, tsp nutmeg, tsp allspice and tsp cloves.
* ⅓ C semi-sweet chocolate morsels
* Cinnamon topped: After baking, dip top of each muffin in melted butter. Then a mixture of 2 Tb
sugar, tsp cinnamon and ⅓ tsp nutmeg.

To bake, line muffin tin with paper liners. Fill each liner ⅔ C full. Bake for 20-25 minutes until toothpick in center comes out clean.

Smaller recipe makes 12 muffins; larger recipe yields 24 muffins.

Personal Notes:
Personal Notes:
Many a night when I was single I prepared this muffin recipe to have ready for the week for the boys breakfast. During a particular season in life, I also prepared it and sold extra large muffins in the mornings at the high school where I taught. The monies that I made became the lunch money for my sons for the next school day.




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