1 cup butter
1/2 cup sugar
4 eggs
1 cake yeast
1 teaspoon sugar
1 cup milk
4 cups flour
Grated rind of 1 lemon
Pinch of salt
Brown Sugar


Cream shortening and sugar.  Add eggs, one at a time. Dissolve yeast in lukewarm water with sugar, milk, and flour.  Cover and refrigerate for 2 hours.  Butter muffin tins.  Place brown sugar and butter in bottom of tins.  Roll out and sprinkle with raisins, nuts, and candied fruit.  Let rise and bake in 350-degree oven for 15 minutes.  Remove from pans at once. 

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