Email to Magnolia Lane      

Recipe Categories: Magnolias's HOME PAGEAPPETIZERS BBQ BEANS-SPUDS-YAMS BEEF BEVERAGES BREAD BREAD-MACHINE BREAKFAST CAKESandPIES CAMPING CANDY CASSEROLES CHEF-TIPS-HINTS COOKIES CROCKPOT DESSERTS DIABETIC EGGS EMERILS FISHandSEAFOOD FONDUES FROZEN_DESSERTS FRUIT JAM-JELLY-PICKLES_ETC LOW-CARB LOWFAT MARINADES MEATLESS MEATS MEXICAN NON-FOOD-ITEMS ORIENTAL OTHER-ETHNIC-FOODS OTHER_MEATS PASTA-and-RICE PASTRIES PET-TREATS PIZZA PORK POULTRY PRESSURECOOKER RICE SALADS_ETC SANDWICHES SAUCES SIDE_DISHES SNACKS SOUPSandSTEWS SPECIAL-DAYS SPICES-RUBS-MIXES-SUBSTITUTES VEGETABLES VEGETARIAN

Very Vanilla Muffins




Source of Recipe


by Laurel, from Mary/Comfort Food board


Recipe Introduction


I just made these. Cole has always loved them. I always double the batch, but still use 12 regular-size muffin cups. That way we get really lovely, big muffins. Mary, a regular on Comfort Food when I was CL, posted these. She always had terrific recipes.


List of Ingredients




1-3/4 cups all-purpose flour
1/2 cup sugar
2-1/2 teaspoons baking powder
1/4 teaspoon baking soda
1/4 teaspoon salt
1 large egg, beaten
8 oz. container vanilla yogurt
1 tablespoon vanilla extract
6 tablespoons butter, melted

Recipe



Preheat oven to 400°. Coat muffin tins with cooking spray.

In a large bowl, stir together flour, sugar, baking powder, baking soda, and salt. In a medium bowl, stir together egg, yogurt and vanilla; pour over dry ingredients. Add melted butter and stir just to blend. Do not overmix. Quickly spoon batter into muffin cups, filling each muffin cup to the top. Sprinkle with additional sugar.

Bake muffins about 20 minutes, or until a toothpick inserted in center comes out clean. Remove muffins to wire rack to cool.

You can also use other flavors of yogurt for this. Also, you can add cut up fruit if you wish.

I use the King Arthur coarse sugar for a topping and they look lovely.