Sally Lunn - cooking recipe

Ingredients

1 (1/4 ounce) package dry active yeast or 1 cake yeast
1/4 cup lukewarm water
1 cup milk
2 tablespoons butter, no substitutions
2 tablespoons sugar
1/2 teaspoon salt
3 eggs, well beaten
3 3/4 cups all-purpose flour, sifted

Preparation

Soften yeast in lukewarm water.
Scald milk; add butter, sugar and salt.
Cool to lukewarm and add softened yeast and beaten eggs.
Add flour and mix well.
Cover and let rise until light.
While rising, grease muffin pans.
Beat the batter well and fill muffin cups 2/3 full; let rise again.
While rising, preheat oven to 375\u00b0F.
Bake in preheated oven for about 20 minutes.
Serve hot.