Old-Fashioned Sally Lunn Muffins

This is an old Southern recipe for a quick and easy solution to a need for homemade muffins.



Step: 1

In a medium bowl mix together the flour, baking powder, and salt.

Step: 2

In a separate bowl cream together the shortening and sugar. Stir in beaten egg, and milk.

Step: 3

Add flour mixture alternately with liquid mixture.

Step: 4

Fill greased muffin tins two-thirds of the way full. Bake in a preheated 375 degree F(190 degrees C) oven for 30 minutes.


Per Serving: 146 calories; protein 3.3g; carbohydrates 21.4g; fat 5.3g; cholesterol 17.1mg; sodium 233.4mg.

The best flavour of the flour could make a real difference to your bread. Different makers do vary. Extra-strong or Canadian flours, which are naturally higher in gluten, may give you a best rise than standard bread flours – especially if you’re making wholemeal dough , which doesn’t always getting bigger as well as white bread.

To made this in a dough , add all the ingredients to your breadmaker and follow the manufacturer’s instructions.

A dough’s first rising can be make in the fridge 24 hours . This slows down the time it takes to rise to double its size, giving it a deeper flavour. It’s also a great limit , as you can start it night before , then clear it off the next day.

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