Prep 10 mins
Cook 18 mins
Good at dinner especially when served with highly spiced or flavorful main dishes. Similar in taste to a popover or cornbread minus the cornmeal. As one review has mentioned, these are *not* a sweet muffin. I usually serve them at dinner.
- 2 cups flour
- 1 tablespoon baking powder
- 1 teaspoon salt
- 1⁄4 cup sugar
- 2 eggs, slightly beaten
- 1 cup milk
- 8 tablespoons butter, melted (light butter works fine)
- 1 teaspoon vanilla extract
- Preheat the oven to 400°F Grease muffin pans and set aside.
- Stir together the flour, baking powder, and salt until completely mixed. Place the sugar, eggs, milk, butter, and vanilla in a large bowl and mix well. Add the combined dry ingredients and mix by hand just until the batter is blended; it should not be completely smooth.
- Spoon the batter into the prepared muffin pans, filling each cup about two-thirds full.
- Bake for 18-20 minutes, or until a toothpick inserted in the center of a muffin comes out clean. Remove from the pans and serve warm.
I know that other reviewers didn't like these because they were not sweet enough, but they were exactly what I was looking for. I subbed buttermilk for the milk, added crumbled breakfast sausage and shredded cheddar cheese and served them for breakfast. They were PERFECT!
Horrible. Should specify in recipe or title that these are NOT sweet muffins. Finally scrolled to the bottom to find the chefs tips AFTER I made them. Now I have some disappointed kids. Yuck!
Absolutely awful! I agree, had to add way more sugar. The batter ended up being too thick and doughy. Adding more milk did not help. Will try self-rising flour instead of all-purpose flour if I try again. But I doubt it.