Sally Lunn Muffins
|Eggs||4 , well beaten|
|Cake yeast||1⁄2 , dissolved in little warm water|
|Warm water||2 Tablespoon (Little Required For Dissolving Cake Yeast)|
|Butter||3⁄4 Cup (12 tbs)|
|Sweet milk||1 Cup (16 tbs)|
|Sugar||3⁄4 Cup (12 tbs)|
Dissolve yeast cake in warm water to cover well.
Cream butter and sugar well, add salt, well-beaten eggs, flour, milk, and dissolved yeast cake.
Have the batter smooth by hard beating.
Pour into greased muffin tins and let rise to top of tins.
Bake in a quick hot oven (450-475 degrees).