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YEAST MUFFINS 1 pkg. dry yeast 2 c. very warm water 3/4 c. butter, melted 1/4 c. egg, beaten 4 c. self-rising flour 1/4 c. sugar Place yeast in warm water. Melt butter and cream with sugar in large bowl; add beaten egg. Now add dissolved yeast and water to creamed mixture. Add flour (1 cup at a time) and stir well. Place in airtight container and store in refrigera- tor. To bake, stir down and fill muffin tins 2/3 full (does not have to rise again) and bake at 350 degrees for about 20 minutes. Store at least 2 hours if you don't like yeast flavor. Keep in airtight container for several days (about 2 weeks). Also can bake and freeze. To warm, bake at 350 degrees for 15 minutes. This is a recipe from our database at Cookbooks On/Line! 1,000,000+ free recipes and free software at: http://www.cookbooks.com Accuracy is believed to be good, but is not guaranteed. This recipe posting is intended for personal use only. You can print a copy for yourself and/or your friends, but you cannot publish it or post it to any Internet or other public site without our permission. |