Salt Sulphur Muffins
- 1 pint yeast
- 1/2 pint water
- 6 eggs
- 1 lb butter
- Flour
Work together all of the above ingredients. Use enough flour to make a dough just stiff enough not to stick to the fingers. After the dough is risen, make it out in biscuit and allow half an hour or more for them to rise up before baking.
Submitted by Oct 25, 2009
15 min
30 min
45 min