Categories: Muffins, German
      Yield: 4 servings
 
    250 g  Flour (2 cups plus 3 1/2                 Salt
           -Tbsp)                              2 tb Melted butter
    1/2 l  Milk (2 cups plus 2 Tbsp)           1 tb Sugar
      4    Eggs                           
 
  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 by:  Karin Brewer, Cooking Echo, 8/92