I can’t buy molasses here in
China, but I can find just about
every shade of brown sugar imaginable. We have super light brown, light brown,
very brown, dark brown, darker brown, super dark brown, practically-black dark
brown etc. etc. etc. So, if I want to make something like molasses crinkles or
gingerbread, I can make up a suitable substitute by stirring some hot water
into my practically-black dark brown sugar and no one knows the difference.
Unless, of course, I can’t get the clumps of sugar to melt and the cookies or
bread have little dark dots looking suspiciously like chocolate chips all over.
That is what happened to these deceptive muffins. Hopefully you will be more successful with your brown sugar and won’t be forced to settle with a brand that has clumps only a hammer can granulate (hammers and countertops are not friends, please remember). As long as your guests are expecting brown sugar and not chocolate, all will be well.
2 cups white flour
1 ½ cups whole wheat flour
1 ½ cup milk
1 ½ cup sugar
3 tsp baking powder
1 tsp cinnamon
1 tsp salt
1 tsp nutmeg
2/3 cup oil
- preheat oven to 350
- mix all dry ingredients
- beat the eggs and add rest of wet ingredients
- combine and add the nuts (1-2 cups, walnuts would be divine)
- place in greased muffin tins (you should be able to make about 3 dozen with this recipe)
- bake for 25 minutes
Enjoy warm with a cup of tea... or coffee.