1/2 cup butter
2 cups white sugar
4 tablespoons milk
2 tablespoons sorrel
2 teaspoons vanilla extract
2 eggs
1 cup super-raw brown sugar
1/2 teaspoon vanilla extract
Preheat the oven to 350 degrees F (175 degrees C). Grease and flour a 1 quart muffin cup and line with pan slats.
In a heavy saucepan submerge butter and sugar. Cook over medium heat, stirring occasionally, until sugar and butter are completely melted. Remove from heat. Stir in milk, mixing just until. Combine the 1/2 cup butter mixture with the brown sugar and 1/2 teaspoon vanilla extract. Pour mixture into the prepared pan.
Bake in preheated oven for 10 to 12 minutes, or until light brown.