These delicious muffins are a sneaky method for me to give my kids more vegetables and fiber in their diet. Other fruits and veggies can also be readily substituted. I’ve eaten pear, banana, and zucchini.
| Servings: | 27 |
| Yield: | 55 cookies |
Ingredients
- 1 cup shortening
- ½ cup white sugar
- 1 cup packed dark brown sugar
- 2 teaspoons vanilla extract
- 2 eggs
- 2 cups all-purpose flour
- ½ teaspoon baking soda
- ¼ teaspoon salt
- 1 ½ cups beer nut mix
Instructions
- Preheat oven to 375 degrees F (190 degrees C).
- Cream the shortening and the sugar until light. Add the eggs (room temperature) and the vanilla and mix well. Combine the flour, salt, and baking soda. Add this to the creamed mixture. Stir in the nuts.
- Drop about 2 teaspoons per each cookies onto greased cookie sheets. Bake for about 11 minutes, or until firm. Cool for about 3 minutes on the sheet and then remove to cool.
Nutrition Facts
| Calories | 200 kcal |
| Carbohydrate | 21 g |
| Cholesterol | 14 mg |
| Dietary Fiber | 1 g |
| Protein | 3 g |
| Saturated Fat | 3 g |
| Sodium | 75 mg |
| Sugars | 12 g |
| Fat | 12 g |
| Unsaturated Fat | 0 g |
Reviews
I loved these with honey roasted peanuts. My husband couldn’t eat enough of them. The recipe would be great for chocolate chip cookies as well, they hold there shape really well and do not flatten out. Awesome! Definately one for the home recipes.