I’m back! Last week went by like hot cakes! I spent the week in San Diego at a sales conference packed full of breakout sessions, motivational speakers and enough math and spreadsheets to prep me for another year of success. I barely had time to snap some pics of our evenings in Paris the Gaslamp Quarter. Be sure to check out my Instagram feed for great places to eat and hang out. One good thing about being away from home for a week is enjoying my nail polish lasting longer than a couple days. No dishwashing or household chores for a week is worth every minute I spent in cold classrooms. I’m back in the kitchen and boy do I have a treat for you…

Vanilla Muffins from the Famous Peabody Hotel in Memphis, TN. My hubby is from Memphis and while visiting there, I went to the hotel to watch the world renowned Mallard Ducks trot their way to the hotel lobby fountain. I couldn’t leave the hotel without trying out their southern breakfast. Inside the bread basket were these scrumptious mini muffins.

The Peabody has been serving these muffins since the early depression. I found the recipe handwritten on an old recipe card in the hotels historical room. I snapped a picture of the original recipe and now I’m sharing the recipe with you. You can find other variations of the recipe online but this is the one with the vanilla extract stains and tattered edges.

Makes 20-22 mini muffins

Ingredients:
1 cup flour
1/2 cup sugar
3/4 tsp. baking powder
1/4 stick butter, melted
1 egg
1 tsp. vanilla extract

Directions:
Beat sugar and eggs together. Add butter. Blend well. Add flour, baking powder, milk and vanilla. Pour into a hot greased muffin pan. Bake at 350 degrees for 20-25 minutes or until golden brown.
These van-nil-ahh moist sensations are yummy and pair perfectly with a cup of coffee or tea. Serve them right out of the oven with butter. Yummy Yum.