SALLY LUNN MUFFINS
Breads
Ingredients
- 24 muffins
- 1 envelope active dry yeast
- 3/4 cup warm water
- 1/4 cup sugar
- 2 teaspoons salt
- 3/4 cup warm milk
- 1/2 cup butter or margarine, softened
- 3 eggs, beaten (room temperature)
- 5 - 6 cups flour
Directions
In large warm bowl, sprinkle yeast into warm water.
Stir until dissolved. Stir in sugar, salt, milk, butter
and eggs. Stir in 3 cups flour. Beat with wooden
spoon until well mixed. Beat in remainder of flour
until a soft dough forms, leaving the sides of the
bowl. Cover and let rise until doubled (about 1 hour).
Stir down. Spoon into 24 greased muffin cups (2/3
full). Cover. Let rise until doubled (about 1 hour).
Bake at 250° for 25 minutes. Cool in pans 25 minutes.
Remove to wire racks. Wrap in plastic bags.
Refrigerate one week or freeze one month. Thaw
before browning.
Place on greased baking sheet. Bake in 400° oven for
10 to 15 minutes until browned.
Stir until dissolved. Stir in sugar, salt, milk, butter
and eggs. Stir in 3 cups flour. Beat with wooden
spoon until well mixed. Beat in remainder of flour
until a soft dough forms, leaving the sides of the
bowl. Cover and let rise until doubled (about 1 hour).
Stir down. Spoon into 24 greased muffin cups (2/3
full). Cover. Let rise until doubled (about 1 hour).
Bake at 250° for 25 minutes. Cool in pans 25 minutes.
Remove to wire racks. Wrap in plastic bags.
Refrigerate one week or freeze one month. Thaw
before browning.
Place on greased baking sheet. Bake in 400° oven for
10 to 15 minutes until browned.
Source: PDF page 84
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