Keep Your Muffins Moist With A Half Cup Of This Surprising Ingredient
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Argo cornstarch, Arm & Hammer baking soda, baking powder, barilla pasta, Bertolli extra-virgin olive oil, black pepper, Bob's Red Mill, Clabber Girl, College Inn, Cool Whip, domino brown sugar, domino sugar, eat, Eggland's Best eggs, food, Gold Medal flour, granulated sugar, Green Giant, Hershey, Jell-O, Jif peanut butter, Johnsonville, kosher salt, Kraft, Kraft whipped topping, land o lakes butter, McCormick spices, Morton salt, Nilla wafers, Oak Farms milk, Pam Cooking Spray, Pepperidge Farm, Philadelphia cream cheese, Powdered sugar, recipe, Sargento, Thorn Apple Valley, Toll House, TruMoo milk, tyson, vanilla, vanilla extract, Vlasic, Wesson vegetable oil
Do you remember back when yellow kitchens were all the rage? I remember one summer my mom deciding that our kitchen needed to be yellow and she painted two of the walls in our large kitchen. It was the kind of bright yellow that almost made your eyes ache to look at it, but she loved the walls. When I was a kid, my mom LOVED to bake and so bright colors and flavors often remind me of baking with my mom in our yellow kitchen.
Which brings me to why this recipe jumped out at me. It contains all the goodness of a yellow kitchen. Every once in awhile I want to paint my own kitchen yellow just to take me back to these fun times. I have to temper myself a bit and remember how much I hate painting just to stop myself.
Recipe and photo courtesy of Annie’s Eats.
PLEASE CONTINUE TO THE NEXT PAGE FOR A LIST OF INGREDIENTS.
Quick Tip – These muffins last about a week in an airtight container.