
2/3 C soft butter
1 ¾ C white sugar
2 eggs
1 ½ tsp. vanilla
2 ½ C flour
2 ½ tsp. baking powder
1 ¼ C milk
Cream the butter and sugar until light and fluffy. Add eggs, one at a time, beating well after each addition. Beat in vanilla. Combine the flour & baking powder and add to the creamed mixture alternately with the milk beating well after each addition. Line 24 muffin tins with paper liners and fill ¾ full. Bake 15 – 20 minutes at 350°F.
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