Beat in brown sugar and eggs. Stir in flour, baking soda and salt.

Store batter in an airtight container until ready to use. May be stored for up to 2 weeks.

Makes about 36 muffins.

Microwave Directions: Spoon batter into greased silicone baking cups. Bake 6 muffins at a time until center is no longer doughy and is cooked through (2-3 minutes, but this varies according to the microwave being used - you may need to adjust in your oven). One muffin will take a minute or less to bake.

Conventional Oven Directions: Bake in greased or paper-lined (or silicone) muffin cups filling 2/3 full in a preheated 375F oven until a toothpick inserted in center comes out clean (about 25 minutes).

Cooks Note: If baking in a conventional oven, 1 tsp. vanilla may be added to batter, if desired. (Vanilla doesn't bake off in the microwave - if you like a vanilla flavor and are using a microwave, use vanilla flavored yogurt.

Submitted by: CM