I have no idea who Sally Lunn was as this is a very old recipe from my childhood. I like to think of her using cast-iron muffin pans (which can't be beat) and wearing a starched and ruffled apron.I'm sure if Gladys had had access to google, she would have gone right to her computer and looked up Sally Lunn, just as I did. I found something interesting here and here and still another, here. I saw that even if she had searched, the results wouldn't have been definitive. I think I'll stick with her image of the woman. My pans are not cast-iron and my apron isn't starched and ruffled,
but still these 'Gems' live up to their name. They are simple as can be. I've found that many old recipes call for less butter and sugar than new ones, and yet still taste just as wonderful. Plus, when there is less butter inside, you can put more on top of the muffins!
Gladys Taber's Sally Lunn Gems
2 Tablespoons melted butter
2 Tablespoons sugar
1 cup milk
2 cups flour
1 1/2 teaspoons baking powder
Add butter, sugar, and milk.
Mix flour and baking powder and add.
Pour into greased muffin tins.
Bake in preheated 400º F. oven until tops are a delicate brown and the edges draw away from the pan. For me, this was between 15 and 20 minutes. They are wonderful. Perfect for breakfast or with afternoon tea or coffee.