Better to eat bread in peace, then cake amid turmoil.
~ Slovak Proverb
Hi Rosy, this blog is for you!
Rosy blogged on making Sally Lunn’s Muffin here. Her pictures looked so nice that Ben asked that I try to make it using her recipe. Her muffins looks better — tall, nice and even have a blop on the top.
Sally Lunn’s muffins are bread said to have originated from Bath, England. There is actually a museum in Bath that is said to have been the home of Sally Lunn. If you want to find out more, here is their website.
This is what mine looks like. Kind of burned on the sides and also flat. Arkensen’s friend, Henry, pop over and had the muffins — he likes it very much. My own boys just took it for granted. Grrr …
So Rosy, where did I go wrong?
- 1/2 cup butter
- 1/2 cup sugar
- 3 cups all-purpose flour
- 4 teaspoons baking powder
- 1 1/2 teaspoons salt
- 2 cups milk
- 1/2 cup light cream (half & half)
- 1/2 cup heavy cream (whipping cream)
- 3 eggs, beaten
So, here is my version of the Sally Lunn muffin. Perhaps a bit too short … a bit burnt on the side … does not have a lump on the top … but at least it smells wonderful and I get ONE appreciation from dear Henry. 🙂 Thanks Rosy!