Pfitzauf
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Pfitzauf
  Muffins    German  
Last updated 6/12/2012 12:50:41 AM. Recipe ID 12149. Report a problem with this recipe.
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      Title: Pfitzauf
 Categories: Muffins, German
      Yield: 4 Servings
 
    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
 
  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 




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Recipe ID 12149 (Apr 03, 2005)

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