"This is an old Southern recipe. Enjoy!" — MARBALET
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I used "soured" milk in this recipe, I made no other changes. Baked at 350*, these were done in just under 20 minutes. These muffins have a scone/biscuit kind of flavor. I split them in half and spread butter, then homemade blackberry jam in the middle. The boys ate almost all of them in one sitting. They loved them.
I'm glad I added raspberry jam in the middle and sprinkled cinnamon sugar on top when I made this muffin coz it lacks of flavor. You might wanna try adding 1 teaspoon of vanilla essence in the batter.
Good flavor, more biscuit-like than cake-like muffins but still very good. I would make them again but maybe add flavoring such as almond or lemon extract.
I have several recipes for variations of Sally Lunn bread. I never thought to make them into muffins. Thanks for the post, these were delicious!
This is very bland shortcake, even when I added the tablespoon of vanilla and a little extra sugar. I won't be making this one again.
A deliciously simple recipe. Adding 1 tbsp of vanilla extract adds just the right amount of sweetness to the dough. I added a tbsp of fruit preserves add they turned out perfect and delicious.
* Percent Daily Values are based on a 2,000 calorie diet.
Old-Fashioned Sally Lunn Muffins
Serving Size: 1/12 of a recipe
Servings Per Recipe: 12
Amount Per Serving
Calories from Fat: 48
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