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Prep Time: 15 Minutes Cook Time: 15 Minutes |
Ready In: 30 Minutes Servings: 16 |
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A nice light muffin our family first discovered when I was a child visiting the Peabody Hotel in Memphis. These are a favorite in our family. My children frequently request these for breakfast. I usually make half the recipe and have 4 dozen mini muffins. Ingredients:
2 cups sugar |
4 eggs |
4 cups all-purpose flour |
2 cups milk |
1 tablespoon baking powder |
1/2 cup butter |
1 tablespoon vanilla extract |
Directions:
1. Preheat oven to 400°F Grease muffin tins and place empty tins in heated oven for 3 minutes. Scoop batter into hot tins. Sounded strange to me, but it works great! I use olive oil Pam and it smoked like crazy. I thought for sure it would taste weird, not at all. They fell right out of the tin.
2. Beat sugar and eggs together.
3. Melt butter.
4. Add butter and vanilla.
5. Combine flour and baking powder. Add alternately with milk. Mix just until combined. I would mix by hand, not mixer or they will be tough and chewy.
6. Fill tins 2/3 full.
7. Bake time depends upon size tins used. Minis take 10-12 minutes. Regular size take 15-18 minutes. Can bake a little longer for darker color.
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