These muffins are a favorite of my husband. They are a slight adaptation of a muffin he grew up loving. I personally think they taste exactly like the original, but instead of using refined ingredients, I have added in whole food ingredients to maximize the nutrition. The original name for these is Brown Sugar Muffins, but since I didn't use the typical brown sugar you'd think of, I decided to change the name...so as to not be too misleading :) This recipe is very forgiving and is quite delicious. They are best hot out of the oven smeared with butter!
Family Favorite Muffins
2/3 cup sucanat
1/2 cup butter
2 teaspoons vanilla
2 cups whole wheat pastry flour (soft white wheat)
1/2 teaspoon salt
1 teaspoon baking soda dissolved in 1 cup full fat milk
Cream sucanat and butter, then mix in egg. Add remaining ingredients and mix just until combined. Fill muffin tins lined with paper. Bake at 350 for about 20 minutes. Makes about 12 muffins.
*If you are not used to the flavor of sucanat, you can try another natural sweetener. Coconut sugar would be lovely, so would honey or pure maple syrup. The flavor of the muffin will change slightly based on which sweetener you choose - sucanat would be the closest to brown sugar. If using a liquid sweetener like honey, reduce the liquid in the recipe by 1/4 cup and lower the oven temperature by 25 degrees.
*Soft white wheat flour is a wonderful substitution for white flour in any non-yeasted recipe. It lends a nice, airy whole grain product that is delicious. Try it completely whole grain, I think you'll love it. If your family rejects it, then try adding in some white flour to please the palate (but really, I don't even think you'll need to).