Old-Fashioned Sally Lunn Muffins Recipe Reviews - Allrecipes.com (Pg. 1)
Reviewed: Oct. 2, 2012
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.
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Photo by Sarah Jo

Cooking Level: Expert

Home Town: Seattle, Washington, USA
Living In: Belle Vernon, Pennsylvania, USA

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Reviewed: Oct. 15, 2013
I love these bready-cakey muffins. They are good with jam baked inside and there are so many flavoring possibilities...I will try almond extract next time. Thanks for the recipe!
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Cooking Level: Expert

Home Town: Augusta, Georgia, USA
Living In: Macon, Georgia, USA

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Reviewed: Mar. 25, 2007
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!
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Photo by Patrick Luce

Cooking Level: Expert

Home Town: Belton, Texas, USA
Reviewed: Jun. 5, 2011
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.
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Reviewed: Aug. 13, 2002
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.
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Photo by MAWARNE
Reviewed: Sep. 8, 2005
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.
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Photo by MAWARNE

Cooking Level: Intermediate

Living In: Kuala Lumpur, Kuala Lumpur, Malaysia

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Reviewed: Mar. 20, 2012
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.
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