| CATEGORY |
CUISINE |
TAG |
YIELD |
| Eggs, Dairy |
|
Not, Sent |
12 |
Servings |
INGREDIENTS
| 1/3 |
c |
Butter or margarine; not spread, softened |
| 2/3 |
c |
Sugar |
| 1/2 |
ts |
Baking powder |
| 1/2 |
ts |
Baking soda |
| 1 |
lg |
Egg |
| 1 |
ts |
Vanilla |
| 1/3 |
c |
Lowfat vanilla yogurt; mixed with: |
| 1/3 |
c |
1% milk |
| 1 1/3 |
c |
Flour |
|
|
Vanilla Buttercream Frosting |
INSTRUCTIONS
Heat oven to 350°. Line 12 regular-size muffin cups with paper or foil
liners.
Beat butter, sugar, baking powder and baking soda in a medium bowl with
mixer on high speed until pale, about 1minute. Beat in egg and vanilla
until fluffy. With mixer on low speed, beat in yogurt mixture (batter will
look curdled), then flour just until blended. Spoon batter into lined cups.
Bake 15-20 minutes or until tops are light golden brown and a wooden pick
inserted in centers comes out clean. Cool in pan on a wire rack 5 minutes
before removing to rack to cool completely.
Spread tops with frosting and decorate as desired.
Recipe by: Woman's Day - 3/10/98
Posted to MC-Recipe Digest by The Taillons <taillon@access.mountain.net> on
Mar 05, 1998
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