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2 cups unbleached flour

1 tablespoon baking powder

1 teaspoon salt

1/2 cup Crisco or butter at room temperature

1/2 cup sugar

2 large eggs

1 cup milk

1 teaspoon vanilla



Preheat the oven to 375 degrees.  Lightly oil a 12 muffin mold.


Measure, combine and stir together the flour, baking powder and salt.  Set aside.


Beat together the shortening and sugar until light and fluffy, 2 minutes with an electric mixer, 3 minutes by hand.  Beat in the eggs one at a time.  Add the vanilla to the milk in a measuring cup.


Alternate adding the flour mixture and the milk to the shortening and eggs, beating only until just mixed after each addition.


Distribute the batter among the molds.  Bake for 20 minutes.  Let muffins cool in the pan for 5 minutes, then remove to a rack to cool completely.