YEAST MUFFINS

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Yeast Muffins image

In the mood for bread but not all the work? These fit the bill. These have the texture of a muffin but with all the taste of a sour-dough bread. Yummy when spread with butter, jam, OR eaten on their own. I found this recipe from Mary Bowles on Astray and want to give credit. I couldn't find this recipe on Zaar and think it would be a lovely addition to the database. If you do not have self rising flour on hand don't shy away! Its very easy to make. 1 1/2 tsp. baking powder and 1/2 tsp salt for every cup of all purpose flour.

Provided by carbsrfromhvn

Categories     Sourdough Breads

Time 2h25m

Yield 15 muffins, 15 serving(s)

Number Of Ingredients 6

1/4 ounce yeast, one package
2 cups warm water
3/4 cup butter, melted
1/4 cup granulated sugar
1 egg, beaten
4 cups self rising flour

Steps:

  • Preheat oven to 350 degrees.
  • To your self rising flour add sugar and yeast.
  • Pour in egg, butter, and water. Stir to combine. Do not over-mix. Lumps are OK.
  • Cover your mixing bowl with tin foil and refrigerate for 2 hours.
  • Spoon batter into muffin tins that have been greased filling each 3/4 full.
  • Bake 20-25 minutes.
  • The texture of this muffin is a bit unstable right out of the oven. It is best for these to sit and cool till warm before serving.

Nutrition Facts : Calories 218.6, Fat 9.9, SaturatedFat 6, Cholesterol 38.5, Sodium 494.2, Carbohydrate 28.3, Fiber 1, Sugar 3.4, Protein 4

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