Brown-Eyed Susan Muffins

READY IN: 35mins
Recipe by smellyvegetarian

This is a family favorite that my sister found on the web some time ago. I've edited it a little bit to reflect our tastes (less sugar, etc.). These are really yummy comfort food on a fall morning!

Top Review by Lalaloula

Oh yum, these are the perfect fall muffins! Soooo delish with great spicyness! ;)
I loved the ease of preparation and how wholesome these were for being a sweet and yummy muffin. I used whole oats as thats what I had on hand and thought they added a nice texture to the muffins. Also I used homemade pumpkin puree and since I discovered last minute that I was out of milk, doubled the amount of pumpkin.
Half the recipe yielded 6 nicely sized muffins that were kinda fudgy. Next time Ill add some raisins just because I think theyd be a great addition.
THANK YOU SO MUCH for sharing this keeper with us, smelly! :)
Made and reviewed for 1-2-3-Hit Wonders September 2011.

Ingredients Nutrition

Directions

  1. Combine dry ingredients and mix until no lumps of sugar remain. Stir in chocolate chips.
  2. Combine beaten egg, milk, oil, and pumpkin; mix thoroughly. Add to dry ingredients and stir just until moistened.
  3. Spoon into greased muffin tins and bake at 375 for 25 minutes.

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