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Fridge Muffins
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| 3 1/2 cups (14 3/4 oz.) | flour |
| 2 tsp | baking powder |
| 1/2 tsp | baking soda |
| 1 tsp | salt |
| 8 Tbsp | butter |
| 3 Large | eggs |
| 2 tsp | vanilla |
| 1 cup (8 oz.) | sour cream |
Preheat oven to 400 F, grease muffin cups (or use paper liners) Whisk together dry ingredients. Cream butter and sugar, add eggs then vanilla and sour cream, then dry ingredients and mix on low until batter is smooth. Bake at 400 F for 18 to 24 minutes until cake tester comes out clean. Cool in pan for 5 minutes, then remove.
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