Prep time: 10 minutes
Cooking time: 20 minutes
Yields: 10 to 11 pieces
2 eggs
¾ cup milk
½ cup canola oil
2 tablespoons vanilla extract
1½ cups all purpose flour
¾ cup brown sugar
2 teaspoons baking powder
½ teaspoon baking soda
½ teaspoon salt
2 tablespoons butter, melted
1 cup white sugar
Place oven rack in middle position and preheat oven to 350 F.
Combine wet ingredients – eggs, milk, oil, and vanilla extract in a mixing bowl. Whisk until smooth.
Combine dry ingredients – flour, brown sugar, baking powder, baking soda, and salt in another mixing bowl.
Using a large spoon or spatula, add wet ingredients to dry ingredients. Whisk until well combined and smooth.
Coat muffin pan with cooking spray. Using a medium ice cream scooper, divide mixture into 10 to 11 muffins. Bake for 20 minutes or until browned. Rest for about 10 minutes. Remove from the muffin pan. Brush bread tops with melted butter and dip top in white sugar before serving.
Yields: 10 to 11 pieces
2 eggs
¾ cup milk
½ cup canola oil
2 tablespoons vanilla extract
1½ cups all purpose flour
¾ cup brown sugar
2 teaspoons baking powder
½ teaspoon baking soda
½ teaspoon salt
2 tablespoons butter, melted
1 cup white sugar
Place oven rack in middle position and preheat oven to 350 F.
Combine wet ingredients – eggs, milk, oil, and vanilla extract in a mixing bowl. Whisk until smooth.
Combine dry ingredients – flour, brown sugar, baking powder, baking soda, and salt in another mixing bowl.
Using a large spoon or spatula, add wet ingredients to dry ingredients. Whisk until well combined and smooth.
Coat muffin pan with cooking spray. Using a medium ice cream scooper, divide mixture into 10 to 11 muffins. Bake for 20 minutes or until browned. Rest for about 10 minutes. Remove from the muffin pan. Brush bread tops with melted butter and dip top in white sugar before serving.
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