2 cup all-Purpose Flour
1¼ tsp baking powder
1 tsp baking soda
1 tsp kosher salt
1 cup buttermilk
2 eggs
2 tsp vanilla extract
1 cup granulated sugar
½ cup butter , (or substitute with ½ cup of lard or ½ cup of shortening)
In a small bowl, whisk together the flour, salt, baking powder, and baking soda. In another bowl, whisk together the eggs, buttermilk, and vanilla extract.
Beat the butter with the sugar in the bowl of a stand mixer fitted with the paddle attachment on medium speed until light and fluffy and pale in color, this should take about 2 minutes.
Add ⅓ of the dry ingredients, followed by ⅓ of the wet ingredients. Repeat until you’ve added all of the dry and wet ingredients.
Cover your batter with plastic and let it rest in the fridge for 2 hours. After the batter has rested in the fridge, preheat your oven to 425 degrees F and line a muffin pan with cupcake liners.
Add 3 tablespoons (or two 1½ tbsp cookie scoops) of the batter to each of the cupcake liners. Bake your muffins at 425 degrees F for 8 minutes, then lower the temperature to 400 degrees and bake for 8 more minutes. Let your muffins cool completely before serving.
Sugar: 14g
:
Calcium: 46mg
Calories: 187kcal
Carbohydrates: 27g
Cholesterol: 24mg
Fat: 7g
Fiber: 1g
Iron: 1mg
Monounsaturated Fat: 3g
Polyunsaturated Fat: 2g
Potassium: 52mg
Protein: 3g
Saturated Fat: 2g
Sodium: 360mg
Trans Fat: 1g
Vitamin A: 329IU
Vitamin C: 1mg
