by Cassi Cardwell, Executive Pastry Chef
Cassi Cardwell, Table & Twine's Executive Pastry Chef, provides a recipe spotlight for her muffins
1 tsp. Salt
1 tsp. Baking Soda
10.5 oz. Butter, softened
10 oz. Sugar
4 oz. Eggs
Vanilla to taste
1 C. Buttermilk
Optional: Chocolate chips, blueberries, any muffin topping of your choosing
In a large bowl, combine dry ingredients.
In a separate large bowl, cream together the butter and sugar until light and fluffy
Add eggs and vanilla to the wet ingredients. Scrape down the sides of the bowl thoroughly.
Alternate adding the dry ingredients and the buttermilk to the wet ingredients, scraping down the sides of the bowl between additions.
Line a muffin tin with paper liners and spray with cooking spray.
Bake at 325°F for 20-25 minutes or until a toothpick inserted in the batter comes out clean.
Recipe yields approximately 12 standard size muffins