Beat eggs and add oil and vanilla. Add egg mixture alternately with buttermilk to dry mixture. Bake in muffin tins 20 minutes at 350 degrees F. Makes 2 1/2 dozen. This will keep in refrigerator up to 6 weeks. Note: If no buttermilk is available, add 1 tablespoon vinegar to 1 cup milk for each cup needed.
By Robin from Washington, IA
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