SALLY LUNN Muffins

 
   

 

INGREDIENTS

SALLY LUNN MUFFINS

2 tablespoons shortening      1/2 yeast cake

2 tablespoons sugar           1/4cup warm water

1 teaspoon salt               3 eggs

1 cup scalded milk            Flour enough to make stiff batter

image muffin  
   
 

 

 

RECIPE

Put shortening, sugar and salt in a large mixing bowl and pour over them the scalded milk (do not let milk reach boiling point) and when lukewarm add yeast dissolved in the warm water. Add eggs well beaten and enough flour to make a stiff batter. Beat thoroughly, cover and let rise until double in bulk. Beat again and pour into well greased muffin pans, filling each one half-full; cover, let rise to top of pan and bake in a 400 degree oven. Baked in small muffin pans these are ideal for afternoon tea

 
     

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