Sally Lunn Muffins

Ingredients

• 2 cups flour
• 3 eggs
• 1 tbl. of sugar
• 3 t-spoons Royal baking powder
• A little salt
• 1/2 cup butter

Method

1. 1

   Cream yolks, sugar, and butter until light.

2. 2

   Add flour.

3. 3

   Beat whites until stiff, fold in.

4. 4

   Add baking powder to batter and stir thoroughly.

5. 5

   Bake in muffin tins.

As published

This recipe was extracted from Atlanta women's club cook book (1921) by Atlanta woman's club, page 23. The excerpt below is the record exactly as published.

SALLY LUNN MUFFINS. 2 cups flour. 3 eggs. 1 tbl. of sugar. 3 t-spoons Royal baking pow- 1 cup milk. der. A little salt. i^ cup butter. Cream yolks, sugar, and butter together until light. Add flour. Beat whites until stiff, add, folding in until well mixed. Last of all add baking powder to batter, and stir in thoroughly. Bake at once in muffin tins. The above receipe makes the most de- licious Muffin Cakes, by adding one cup of sugar. Mrs. E. Rivers. GRAHAM MUFFINS. % cup graham flour. 1/4 cup corn meal. 1 cup white flour. II/2 cups buttermilk. 1/2 t-spoon salt. % t-spoon soda. Put in buttermilk, meal, graham and white flour, soda sifted with flour. Stir gently until stiff drop batter is formed. Bake in hot oven, in well greased muffin irons. Mrs. John Hardwick. 48 ATLANTA WOMAN'S CLUB COOK BOOK SOUTHERN CORN BREAD. 1 qt. meal. 1 t-spoon salt. 3 tbls. lard. li/> cups butter milk. 14 t-spoon soda. 1 cup water. Dissolve soda in buttermilk, add to meal with lard and salt- then add water to right consistency (add more water if necessary). Cook in hot oven. Mrs. J. H. Merritt. PARKER HOUSE CORN CAKE. 1 cup flour. 14 cup sugar. 1 cup corn meal. li/4 t-spoons cream of tartar. 1 cup milk. 1 egg. 1 t-spoon soda. Butter size of egg. Combine flour, corn meal, cream of tartar, soda and salt to- gether. In another bowl, mix egg, sugar, butter and milk ; add this to dry ingredients. Beat well and bake in greased muffin tins. A half cup of floured raisins may be added. Mrs. W. Frank Daub. VIRGINIA CORN PONES. 1 pt. water ground meal. i/4 t-spoon soda. 1 cup buttermilk. 1/2 t-spoon salt. 1 tbls. lard. Sift meal, soda and salt, work in lard, then milk, work quickly, adding water enough to make soft dough. Make into pones with hands, put in hot greased pan, bake in hot oven twelve or fifteen minutes. Mrs. R. T. Bell, Sr. Lynchburg, Va. LIGHT ROLLS. % cake yeast. 1/2 cup tepid water. 1/2 pt. milk. 1/2 pt. cold water. 1 tbls. sugar. 1 tbls. lard. 1 t-spoon salt. Soak yeast in tepid water while scalding milk, add lard and sugar to hot milk, then the cold water and salt, beat in enough floui to make stiff batter, add yeast cake, put in covered pail, stand in warm place and let rise for 2V2 hours. Knead in enough flour to make a light dough. Roll one half inch thick, spread with melted butter, cut with large biscuit cutter, fold half over, put in baking pan, cover, let rise in warm place 2l/> hours. Bake 20 minutes. Mrs. W. M. Jenkins, Smyrna, Ga. DOUGHNUTS. 3 medium size Irish potatoes. 1 cup milk. 3 cups sugar. 6 t-spoon Royal baking powder

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