Ingredients
10 tablespoons sugar
12 cup buttermilk
13 cup vegetable oil
1 egg
12 teaspoon vanilla
12 teaspoon baking soda
Method
Sources
📖
Recipe1M+
dataset
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Electric butter churn — artisan butter from cream in minutes
Grade A bourbon vanilla beans for custards, ice cream, extracts
Hand-crank butter churn — homemade cultured butter from cream
Individual cups for perfectly shaped poached eggs
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As an Amazon Associate, Foodgeist earns from qualifying purchases.
Electric butter churn — artisan butter from cream in minutes
Grade A bourbon vanilla beans for custards, ice cream, extracts
Hand-crank butter churn — homemade cultured butter from cream
Individual cups for perfectly shaped poached eggs
Bean-flecked paste — easy vanilla bean flavor without scraping pods
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preheat oven to 350f. in a large bowl, whisk the sugar, buttermilk, oil, egg, and vanilla together until smooth. in a medium bowl, sift the flour, cocoa and baking soda together and add to the buttermilk mixture, stir until the ingredients are just combined. be careful not to overework the batter, if there are lumps, they will disappear during baking baking. the less you work the batter, the more tender the pies will be. fill 6 nonstick muffin top cups with the batter. bake for 10 minutes in the center of the oven. to prevent the pies from getting soggy after baking, remove the cooked muffins from their cups and cool them on a rack. serve warm.