Vanilla Muffins
From The Memphis Cookbook, Junior League of Memphis, 1980.
Makes 24 muffins.
Ingredients
- 3/4 cup sugar
- 1/2 cup butter
- 3 eggs, separated
- 1/4 cup milk
- 1 teaspoon vanilla
- 1 cup flour
- 1/2 teaspoon lemon juice
- 1 teaspoon baking powder
- 1/4 teaspoon salt
Directions
Cream butter and sugar well. Add beaten egg yolks, milk, vanilla
and lemon. Resift dry ingredients, add to mixture. Last, fold
in well-beaten egg whites. Stir quickly.
Bake in well-greased heated miffin pan filled about 1/3 full.
Bake in 375F oven for 15 to 20 minutes.
Jim Plank
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