Sally Lunn Muffins Recipes
SALLY LUNN
Provided by Martha Stewart
Categories Food & Cooking Breakfast & Brunch Recipes Bread Recipes
Yield Makes 1 loaf
Number Of Ingredients 8
Steps:
- In a large liquid measuring cup, mix together yeast, sugar, and water; let stand until foamy, about 5 minutes.
- Meanwhile, place milk and butter in a small saucepan and heat over medium heat until butter is melted. Remove from heat and let stand until mixture is lukewarm (110 to 115 degrees).
- In a large bowl, mix together flour and salt. Add milk mixture to flour mixture. Stir eggs into yeast mixture and add to flour mixture; stir until a stiff dough forms. Cover bowl with plastic wrap and let stand in a cool place until doubled in size, about 1 1/2 hours.
- Butter a Pullman loaf pan measuring 13 1/2 by 4 1/2 inches across the top and 12 3/4 by 3 3/4 inches across the bottom. Deflate dough by beating down with a wooden spoon for about 1 minute. Transfer dough to prepared loaf pan; cover and let rise until dough reaches top of pan, 1 1/2 to 2 hours.
- Preheat oven to 375 degrees.
- Uncover dough and transfer to oven; bake until bread is dark and golden on top and sounds hollow when tapped with your knuckles, 40 to 45 minutes.
- Remove pan from oven and turn bread out onto a wire rack; serve warm or let cool, if desired.
SALLY LUNN MUFFINS
This recipe is taken from "Nothin' Finer", a cookbook prepared by the Chapel Hill Service League in 1993. I like Sally Lunn and muffins, so this might be a winner.
Provided by Dan-Amer 1
Categories Breads
Time 1h25m
Yield 18 muffins
Number Of Ingredients 7
Steps:
- Combine water, yeast, and sugar. Add the egg and mix in well.
- Combine the flour, salt, and shortening. Add to the yeast mixture and beat well. place in lightly greased muffin tins and allow to rise at room temperature for approximately one hour. Bake in a preheated 450 F oven for about 10 minutes, or until brown.
Nutrition Facts : Calories 79.4, Fat 2.5, SaturatedFat 0.6, Cholesterol 11.8, Sodium 133.7, Carbohydrate 12.1, Fiber 0.4, Sugar 1.5, Protein 1.8
SALLY LUNN QUICK BREAD
This is a delicious, rich Sally Lunn that does not have yeast--making it very fast and easy to make. I often make this recipe as muffins, which are fantastic for snacking!!!
Provided by chuckzwood
Categories Quick Breads
Time 40m
Yield 12 muffins, 12 serving(s)
Number Of Ingredients 7
Steps:
- Pre-heat oven to 375 degrees.
- Sift flour with baking powder and salt.
- Combine egg and milk.
- Cream shortening and sugar together, and add flour alternately with liquid mixture.
- Place in greased 9"x5" loaf pan or muffin pan and bake for 30 minutes or until toothpick comes out clean.
Nutrition Facts : Calories 187.1, Fat 9.9, SaturatedFat 2.8, Cholesterol 20.5, Sodium 203.9, Carbohydrate 21.3, Fiber 0.6, Sugar 4.2, Protein 3.3
OLD-FASHIONED SALLY LUNN MUFFINS
This is an old Southern recipe for a quick and easy solution to a need for homemade muffins.
Provided by MARBALET
Categories Muffins
Yield 12
Number Of Ingredients 7
Steps:
- In a medium bowl mix together the flour, baking powder, and salt.
- In a separate bowl cream together the shortening and sugar. Stir in beaten egg, and milk.
- Add flour mixture alternately with liquid mixture.
- Fill greased muffin tins two-thirds of the way full. Bake in a preheated 375 degree F(190 degrees C) oven for 30 minutes.
Nutrition Facts : Calories 146.4 calories, Carbohydrate 21.4 g, Cholesterol 17.1 mg, Fat 5.3 g, Fiber 0.6 g, Protein 3.3 g, SaturatedFat 1.5 g, Sodium 233.4 mg, Sugar 5.2 g
OLD-FASHIONED SALLY LUNN MUFFINS
This is an old Southern recipe for a quick and easy solution to a need for homemade muffins.
Provided by MARBALET
Categories Muffins
Yield 12
Number Of Ingredients 7
Steps:
- In a medium bowl mix together the flour, baking powder, and salt.
- In a separate bowl cream together the shortening and sugar. Stir in beaten egg, and milk.
- Add flour mixture alternately with liquid mixture.
- Fill greased muffin tins two-thirds of the way full. Bake in a preheated 375 degree F(190 degrees C) oven for 30 minutes.
Nutrition Facts : Calories 146.4 calories, Carbohydrate 21.4 g, Cholesterol 17.1 mg, Fat 5.3 g, Fiber 0.6 g, Protein 3.3 g, SaturatedFat 1.5 g, Sodium 233.4 mg, Sugar 5.2 g
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- Add yeast, stirring until dissolved. Add eggs, sugar, and salt; beat well. Gradually add flour, stirring until smooth. Cover and let rise in a warm place (85°), free from drafts, 1 hour or until doubled in bulk.
- Punch dough down; spoon into greased muffin pans, filling two-thirds full. Cover and repeat rising procedure 1 hour or until doubled in bulk. Bake at 350° for 18 minutes or until golden brown. Brush top of muffins with butter. Remove from pan; place on wire racks to cool.
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- Combine milk, 1/2 cup butter, sugar, and salt in a large mixing bowl; stir until butter melts. Let cool to 105° to 115°. Add eggs, beating well.
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- Beat batter with a wooden spoon until blisters form. Spoon batter into greased muffin pans, filling about one-third full. Cover; let rise in a warm place (85°), free from drafts, 20 minutes or until doubled in bulk.
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