I work 2 days a week at my church during the fall and winter, but tomorrow is our last day, so we’re having a pitch-in breakfast. At the very last minute, I decided I was really in the mood for muffins and being pregnant, I’m allowed have cravings on a whim. So, I’m baking! It’s one of my favorite recipes (but I was the kid who always wanted a vanilla malt a Dairy Queen). I did triple it, so I could freeze a few for later. Hope you enjoy them as much as I do:
1 1/2 cups flour
3/4 cup milk
3/4 cup malt powder (plus extra to sprinkle on top!)
1/2 cup butter
1/2 cup brown sugar
1/2 tsp baking powder
Preheat your oven to 375 degree Fahrenheit. If you butter is hard, soften it slightly, then add all of your ingredients into a bowl. Mix until your batter is thick. Insert muffin cups or grease your muffin pan. Fill each cup of your muffin tray about 3/4 of the way full. Sprinkle with malt powder for a little crunch and bake 20-25 minutes. Muffins will be golden brown when done. Enjoy!