Recipe Details
Ingredients
-
2 ½cupsall-purpose flour
-
3 ½teaspoonsbaking powder
-
1teaspoonsalt
-
1 ¼cupsmilk
-
3largeeggs
-
1teaspoonvanilla extract
-
1 ½cupswhite sugar
-
⅓cupunsalted butter
-
¼cupbutter-flavored shortening
Cooking Directions
-
Preheat the oven to 325 degrees F (165 degrees C). Line two 12-cup muffin tins with paper liners.
-
Sift flour, baking powder, and salt together in a bowl. Whisk milk, eggs, and vanilla together in a separate bowl.
-
Beat sugar, butter, and shortening together in a large mixing bowl with an electric mixer until creamy. Mix in flour mixture. Add milk mixture and beat on low speed for 30 seconds. Increase speed to high and beat until smooth, about 2 minutes. Fill the prepared muffin cups 1/2 full with batter.
-
Bake in the preheated oven until tops spring back when lightly pressed, about 20 minutes. Cool in the tin for 5 minutes, then transfer to a wire rack to cool completely.
Nutrition Facts
| Full Nutrition Label | |
|---|---|
| Servings Per Recipe24 | |
| Calories154 | |
| % Daily Value * | |
| Total Fat 6g |
7% |
| Saturated Fat 3g |
13% |
| Cholesterol 31mg |
10% |
| Sodium 183mg |
8% |
| Total Carbohydrate 23g |
8% |
| Dietary Fiber 0g |
1% |
| Total Sugars 13g |
|
| Protein 3g |
|
| Calcium 61mg |
5% |
| Iron 1mg |
4% |
| Potassium 43mg |
1% |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
Powered by the ESHA Research Database © 2018, ESHA Research, Inc. All Rights Reserved
Dish Photos
