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Sweet Muffins
Ingredients:
4 1/2 c. flour
1 c. brown sugar
1/2 c. sugar
4 tsp. baking powder
1 tsp. baking soda
1 tsp. salt
2 c. buttermilk
3/4 c. oil
1 1/2 tsp. vanilla
3 eggs
4 1/2 c. flour
1 c. brown sugar
1/2 c. sugar
4 tsp. baking powder
1 tsp. baking soda
1 tsp. salt
2 c. buttermilk
3/4 c. oil
1 1/2 tsp. vanilla
3 eggs
Directions:
In large bowl, combine flour, brown sugar, sugar, baking powder, baking soda and salt; blend well. Add buttermilk, oil, vanilla and eggs; stir just until dry ingredients are moistened. Batter can be baked immediately or stored in tightly covered container in refrigerator for up to 5 days. When ready to bake, heat oven to 375. Grease bottoms only of desited number of muffin cups or line with paper baking cups. Stir batter; fill cups 2/3 full.
Bake at 375 for 20 to 25 minutes or until toothpick inserted in center comes out clean. Immediately remove from pan. Serve warm. Makes 24 muffins.
In large bowl, combine flour, brown sugar, sugar, baking powder, baking soda and salt; blend well. Add buttermilk, oil, vanilla and eggs; stir just until dry ingredients are moistened. Batter can be baked immediately or stored in tightly covered container in refrigerator for up to 5 days. When ready to bake, heat oven to 375. Grease bottoms only of desited number of muffin cups or line with paper baking cups. Stir batter; fill cups 2/3 full.
Bake at 375 for 20 to 25 minutes or until toothpick inserted in center comes out clean. Immediately remove from pan. Serve warm. Makes 24 muffins.
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