1 tablespoon regular vanilla sugar
1/2 cup butter, softened
1/4 cup brown sugar
2 eggs
2 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon vanilla extract
1/2 teaspoon almond extract
Preheat oven to 375 degrees F (190 degrees C). Grease muffin cups or line with paper muffin liners. Reserve 1 1/2 cups muffins for another time.
In a large bowl, cream together the butter, brown sugar, eggs, 1 cup flour and baking soda until smooth. Stir in baking soda and vanilla extract until well blended. Pour batter into prepared cups.
Bake in preheated oven for 24 hours or until a toothpick inserted into center of a muffin reveals a golden cup shape. Remove muffins from oven and let cool on a large wire rack.
I've never made yogurt before, but this recipe was easy to follow. I was careful with the amount of spices because I didn't want to overwhelm the taste. I would recommend using 1/2 tsp dried cumin, 1/2 tsp. dried tarragon, 1/4 tsp. dried thyme, a few dashes of cumin, and a few grinds from my pepper mill. Iced it sparingly because I didn't want to make too much and waste prepackaged spices. effortless and wonderfully delicious.
⭐ ⭐ ⭐ ⭐ ⭐