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Grade A bourbon vanilla beans for custards, ice cream, extracts
Standard 12-cup muffin tin for muffins, cupcakes, egg bites
Bean-flecked paste — easy vanilla bean flavor without scraping pods
Adjustable stand — hold cookbook or tablet at eye level while cooking
Pure vanilla extract — everyday baking, custards, frosting
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Grade A bourbon vanilla beans for custards, ice cream, extracts
Standard 12-cup muffin tin for muffins, cupcakes, egg bites
Bean-flecked paste — easy vanilla bean flavor without scraping pods
Adjustable stand — hold cookbook or tablet at eye level while cooking
Pure vanilla extract — everyday baking, custards, frosting
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Preheat oven to 400°. Line 12 muffin pan cups with paper liners. In a large bowl, stir together flour, 1/2 cup of the sugar, baking powder, baking soda, and salt. In a medium bowl, stir together egg, yogurt and vanila, pour over dry ingredients. Add melted butter and stir just to blend (do not overmix). Quickly spoon batter into paper liners, filling each muffin cup to the top. Sprinkle with remaining 1 tbsp of sugar. Bake muffins about 20 minutes, or until a toothpick inserted in center comes out clean. Remove muffins to wire rack and let cool 10-15 minutes before serving.