Ingredients Edit

Directions Edit

  1. Preheat oven to 220°C. Place oiled muffin tin in oven for five minutes before baking.
  2. Stir together flour, salt and milk in a saucepan.
  3. Cook over low heat, stirring frequently, for 5 – 10 minutes, or until stiff.
  4. Remove from heat and cool to lukewarm.
  5. Beat eggs and stir into cooled mixture; sprinkle baking soda over and fold in.
  6. Pour sorghum mixture into pan, return to oven and bake for 20 – 25 minutes, or until a toothpick inserted in the center of the loaf comes out clean.
  7. Bake muffins for 10 – 15 minutes.
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