Sally lunn muffins

Yield: 2 dozen

Measure Ingredient
1 cup Milk; scalded
½ cup Butter
⅓ cup Sugar
1 teaspoon Salt
3 eaches Eggs
1 pack Dry yeast
½ cup Warm water (105 degrees to 115 degrees F)
4 cups All-purpose flour
2 tablespoons Butter; melted

Combine milk, ½ cup butter, sugar, and salt in a large mixing bowl; stir until butter melts. Let cool to 105 degrees to 115 degrees F. Add eggs, beating well.

Dissolve yeast in warm water, and stir into milk mixture. Add flour, beating until smooth. Cover and let rise in a warm place (85 degrees F), free from drafts, 3-½ hours or until doubled in bulk.

Beat batter with a wooden spoon until blisters form. Spoon batter into greased muffin pans, filling about ⅓ full. Cover and let rise in a warm place (85F), free from drafts, 20 minutes or until doubled in bulk.

Brush top of each muffin with melted butter. Bake at 400 degrees for 20 to 25 minutes or until lightly browned. Serve warm "Dinner on the James River" _Company's Coming!_ Cookbook Southern Living/Southern Heritage 1983 Oxmoor House ISBN 0-8487-0603-X Submitted By JEFF PRUETT On 08-20-95

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