| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy, Eggs |
German |
Muffins, German |
4 |
Servings |
INGREDIENTS
| 250 |
g |
Flour (2 cups plus 3 1/2 Tbsp) |
| 1/2 |
l |
Milk (2 cups plus 2 Tbsp) |
| 4 |
|
Eggs |
|
|
Salt |
| 2 |
tb |
Melted butter |
| 1 |
tb |
Sugar |
INSTRUCTIONS
Combine the flour, milk, eggs, salt, and - if desired ~ a little sugar, and
stir into a dough. Then mix in the melted butter. Grease a 'Pfitzauf' pan*
and fill halfway up with the dough. Bake in a hot oven for 25 minutes until
light brown, WITHOUT ever opening the oven door to check! The 'Pfitzauf'
gets dusted with sugar and is served with stewed fruit.
((*Note: I have another recipe for 'Pfitzauf' which suggests one may
substitute a muffin pan lined with paper cupcake holders. The same recipe
specifies 400 degrees F. K.B.))
Serves 4.
From: D'SCHWAEBISCH' KUCHE' by Aegidius Kolb and Leonhard Lidel, Allgaeuer
Zeitungsverlag, Kempten. 1976. (Translation/Conversion: Karin Brewer)
Posted by: Karin Brewer, Cooking Echo, 8/92
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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