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).
Serving size: Complete recipe
Calories 6502 Calories from Fat 1693
% Daily Value*
Total Fat 193 g296.4%
Saturated Fat 111.1 g555.7%
Trans Fat 0 g
Cholesterol 1312.8 mg437.6%
Sodium 4583.4 mg191%
Total Carbohydrates 1040 g346.7%
Dietary Fiber 25.5 g102.2%
Sugars 320.5 g
Protein 149 g297%
Vitamin A 120.2% Vitamin C 13.3%
Calcium 116.2% Iron 267.9%
*Based on a 2000 Calorie diet