In a large bowl, cream butter and brown sugar until light and fluffy. Add eggs, one at a time, beating well after each addition. Combine the flour, baking powder, baking soda, cinnamon, and allspice. Gradually add to creamed mixture alternately with root beer, beating well after each addition. Fill paper-lined muffin cups two-thirds full. Bake at 350 degrees F for 18-22 minutes or until a toothpick comes out clean. Cool for 10 minutes before removing from pan to a wire rack to cool completely. Source: Taste of Home By LRP from LWL, MA
Servings: 12 Time: 15 Minutes Preparation Time
20 Minutes Cooking Time
Source: Taste of Home
By LRP from LWL, MA
No instructions on how to use the Cool Whip and crushed Root Beer Barrels. I am assuming you frost with the Cool Whip and sprinkle on the Root Beer Barrels. Right?
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