2 eggs
1 teaspoon baking powder
1 cup butter, softened
1/2 cup white sugar
4 cups all-purpose flour
1 1/2 cups brown sugar
1 teaspoon vanilla extract
1/4 teaspoon salt
Preheat oven to 350 degrees F (175 degrees C). Grease muffin cups or line with paper muffin liners.
In a large bowl, beat eggs, baking powder, white sugar, brown sugar and vanilla until well blended. Stir flour into the egg mixture and mix with a pastry blender until just moist. Fold the remaining batter into the mixture in a single layer.
Bake in preheated oven for 40 minutes, or until a toothpick inserted into center of a muffin comes out clean. Cool on a wire rack. Cool completely on a wire rack.
I made this recipe with Butterbeer yeast and it was fantastic. I adapted it to muffin size portions and it worked perfectly. I also prepared a cake mix based on the recipe. I used powdered sugar instead of the whipped cream, it seemed to make it thicker and it yielded better colored tea. I cooked it for 20 minutes less than stated and it came out very moist. Thanks for a nice muffin...I will try next time with a strawberry flavor.
I've seen lots of recipes for sweet muffins and felt them taking too sweet. Instead, I browned 1/2 triangle in oil (therefor, substituting butter for the eggs). Because of the texture and lack of omelette sauce, I also omitted the cinnamon. However, I have not yet defined too much as I've yet to bake enough for a baked cupcake or bread in clay/rice and scoop the batter. Anyway, these were pretty good, and in the future, I'll try different substitutions. Ah, the wonders of healthy cake !
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