It was surprisingly good and a big hit with the picky eaters who kept coming in the kitchen and taking "just one more." The muffins are moist with a nice shiny crunchy crust. I will definitely be making these again. I filled up six mini muffin pans with a little left over. If you make mini muffins, shorten the cooking time.
Peabody Hotel's Vanilla Muffins
From The Southern Heritage Breads Cookbook
2 cups granulated sugar
4 cups all-purpose flour
1 tablespoon baking powder
2 cups milk
1/2 cup butter, melted
1 tablespoon vanilla extract
Combine sugar and eggs; beat until well blended.
Combine flour and baking powder. Add to sugar mixture alternately with milk, beginning and ending with flour mixture; beat after each addition. Add butter and vanilla.
Place greased muffin pans in a 400 degree oven for 3 minutes. Spoon batter into pans; fill two-thirds full. Bake at 400 about 20 minutes.