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Sally Lunn Muffins

  Flour 1 Quart
  Eggs 4 , well beaten
  Cake yeast 1⁄2 , dissolved in little warm water
  Warm water 2 Tablespoon (Little Required For Dissolving Cake Yeast)
  Salt 2 Teaspoon
  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).

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Nutrition Rank

Nutrition Facts

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

Sally Lunn Muffins Recipe