1/3 cup butter, softened
2/3 cup sugar
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1 large egg
1 teaspoon vanilla
1/3 cup vanilla yogurt
1/3 cup milk
1 1/3 cups flour
vanilla buttercream frosting

In a liquid measuring cup, stir together 1/3 cup yogurt with 1/3 cup milk (2/3 cup buttermilk may be substituted).

Heat oven to 350°F.

Line a 12 regular-size muffin cups with paper or foil liners.

Beat butter, sugar, baking powder and baking soda in a medium bowl with mixer on high speed until pale, about 1 minute.

Beat in egg and vanilla until fluffy.

With mixer on low speed, beat in yogurt mixture (batter will look curdled), then flour just until blended. Spoon batter into lined cups.

Bake 15-20 minutes or until tops are light golden brown and a wooden pick inserted in centers comes out clean. Cool in pan on a wire rack 5 minutes before removing to rack to cool completely.

Spread tops with frosting and decorate as desired.

Yield: 12