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Sally Lunn Muffins

Yield about 3 1/2 dozen


  • 2 cups milk, scalded
  • 1 cup shortening
  • 2 packages dry yeast
  • 3 eggs, beaten
  • 1/4 cup sugar
  • 2 teaspoons salt
  • 6 cups all-purpose flour
  • 2 tablespoons butter or margarine, melted

How to Make It

  1. Combine milk and shortening; stir until shortening melts. Let cool to 105° to 115°.

  2. Add yeast, stirring until dissolved. Add eggs, sugar, and salt; beat well. Gradually add flour, stirring until smooth. Cover and let rise in a warm place (85°), free from drafts, 1 hour or until doubled in bulk.

  3. Punch dough down; spoon into greased muffin pans, filling two-thirds full. Cover and repeat rising procedure 1 hour or until doubled in bulk. Bake at 350° for 18 minutes or until golden brown. Brush top of muffins with butter. Remove from pan; place on wire racks to cool.

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