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Ingredients
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1 cup butter, softened
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1 cup white sugar
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1 ¾ cups self-rising flour
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4 large eggs, beaten
Directions
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Preheat the oven to 350 degrees F (175 degrees C). Grease two 12-cup muffin tins or line cups with paper liners.
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Beat butter and sugar together in a large bowl with an electric mixer until light and fluffy. Add 1/2 of the flour and 1/2 of the eggs; beat until smooth. Add remaining flour and eggs and beat until batter is light and fluffy.
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Spoon batter into the prepared muffin cups, filling each 3/4 full.
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Bake in the preheated oven until tops spring back when lightly pressed, about 10 to 12 minutes. Cool in the tins for 5 minutes. Transfer to a wire rack to cool completely.
Nutrition Facts (per serving)
144 | Calories |
9g | Fat |
15g | Carbs |
2g | Protein |
Nutrition Facts | |
---|---|
Servings Per Recipe 24 | |
Calories 144 | |
% Daily Value * | |
Total Fat 9g | 11% |
Saturated Fat 5g | 26% |
Cholesterol 51mg | 17% |
Sodium 182mg | 8% |
Total Carbohydrate 15g | 6% |
Dietary Fiber 0g | 1% |
Total Sugars 8g | |
Protein 2g | 4% |
Calcium 38mg | 3% |
Iron 1mg | 3% |
Potassium 25mg | 1% |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.