| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy, Eggs |
French |
Breads, Londontowne |
42 |
Servings |
INGREDIENTS
| 1/3 |
c |
Soft shortening/butter mix |
| 1/4 |
ts |
Nutmeg |
| 1/2 |
c |
Milk |
| 1/3 |
c |
Butter, melted |
| 1/2 |
c |
Sugar |
| 1 |
ts |
Cinnamon |
| 1/2 |
c |
Sugar |
| 1 |
|
Egg |
| 1 1/2 |
c |
Sifted flour |
| 1 1/2 |
ts |
Baking powder |
| 1/2 |
ts |
Salt |
INSTRUCTIONS
Heat oven to 350 degrees. Grease bottoms of 48 small muffin cups. Mix
shortening, 1/2 c sugar, and egg thoroughly. Sift together flour, baking
powder, salt and nutmeg. Stir flour mixture and milk alternately into
sugar/shortening mixture. Fill greased muffin cups 2/3 full. Bake 15
minutes or until golden brown. Dip immediately in melted butter, then in
mixture of cinnamon/sugar. Serve hot. Makes 3-1/2 to 4 dozen.
Mrs. James Hopkins
From a book of recipes compiled by members and friends of the LONDONTOWN
PUBLIK HOUSE ASSEMBLY, EDGEWATER, MD 21037. Funds from sale of book used in
restoration and maintenance of the 17th century inn (hint, hint).
File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/london13.zip
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