SALLY LUNN MUFFINS

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

			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

Italian recipes Index American recipes A-Z 4cup a-z afternoon bake batter beat beaten boiling bowl bulk cake cover cup degree dissolved double eggs enough filling flour half-full index ingredients italian lukewarm lunn milk mixing muffin oven pans point pour reach recipes rise sally salt scalded shortening stiff sugar tablespoons tea teaspoon thoroughly top warm water yeast created at TagCrowd.com