"Good bread is the most fundamentally satisfying of all foods; good bread with fresh butter, the greatest of feasts!"--James Beard

Muffin Base Recipe

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This recipe for Muffin Base, by , is from Carroll's Group Home Fall Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!

Contributor:  
Contributor:  

Category:
Category:

Ingredients:  
Ingredients:  
3-1/2 cups all-purpose flour
2 tablespoons baking powder
1/2 teaspoon salt
1 cup butter, softened

2 cups white sugar
4 eggs
2 teaspoons vanilla extract
2 cups milk

Directions:
Directions:
Preheat an oven to 350 degrees F (175 degrees C). Grease 12 muffin cups. Stir the flour, baking powder, and salt together in a bowl; set aside.

Beat the butter and sugar with an electric mixer in a large bowl until smooth. Add 1 egg and allow it to blend into the butter mixture; beat the vanilla and milk into the mixture with the second egg. Mix the flour mixture into the wet ingredients until just incorporated. Divide the dough into the prepared muffin cups.

Bake in the preheated oven until golden and the tops spring back when lightly pressed, about 30 minutes.

Number Of Servings:
Number Of Servings:
24
Preparation Time:
Preparation Time:
45
Personal Notes:
Personal Notes:
This is just a base. Add whatever you want, but be weary of ratios. Add too much of a different liquid, make sure to substitute it with a liquid already inside. Otherwise the muffins won't turn out exactly right.

 

 

 

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