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Sally Lunn Muffins

Yield 2 dozen


  • 1 cup milk, scalded
  • 1/2 cup butter
  • 1/3 cup sugar
  • 1 teaspoon salt
  • 3 eggs
  • 1 package dry yeast
  • 1/2 cup warm water ( 105° to 115°)
  • 4 cups all-purpose flour
  • 2 tablespoons butter, melted

How to Make It

  1. Combine milk, 1/2 cup butter, sugar, and salt in a large mixing bowl; stir until butter melts. Let cool to 105° to 115°. Add eggs, beating well.

  2. and stir into milk mixture. Add flour, beating until smooth. Cover and let rise in a warm place (85°), free from drafts, 3 1/2 hours or until doubled in bulk.

  3. Beat batter with a wooden spoon until blisters form. Spoon batter into greased muffin pans, filling about one-third full. Cover; let rise in a warm place (85°), free from drafts, 20 minutes or until doubled in bulk.

  4. Brush top of each muffin with melted butter. Bake at 400° for 20 to 25 minutes or until lightly browned. Serve warm.

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