Sally Lunn Muffins

Ingredients

• 1 cup mashed white potatoes (Drain and let cold air blow over before mashing)
• 3 eggs well beaten
• 3 cups sifted flour (Roller Champion)
• YZ yeast cake
• 1% cup butter
• 1 cup lukewarm water
• 1 rounded tablesoon sugar
• 1 level teaspoon salt

Method

1. 1

   Cream shortening, add potatoes, then add beaten eggs.

2. 2

   Beat together well.

3. 3

   Dissolve yeast in warm water, add sugar and salt; beat in flour.

4. 4

   Cover with cloth and set aside 2 hours to rise.

5. 5

   About 1 hour before cooking put in muffin rings (fill about half full).

6. 6

   Let rise 1 hour.

7. 7

   Cook in medium hot oven.

8. 8

   (Makes 27 small muffins.)

As published

This recipe was extracted from The Wilson cook book (1941) by Woman's Society of Christian Service (Wilson, Wilson County, N.C.), page 16. The excerpt below is the record exactly as published.

Sally Lunn Muffins 1 cup mashed white potatoes 3 eggs well beaten (Drain and let cold air blow 3 cups sifted flour (Roller over before mashing) Champion ) YZ yeast cake 1 level teaspoon salt 4 cup lard \mixed 1 rounded tablesoon sugar 1% cup butter 1 cup lukewarm water

Cook this with the app: pantry check, scaling, and the assistant.