Yeast Muffins

carbsrfromhvn's Note:

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.

• Total Time: 2 hrs 25 mins
• Prep Time: 2 hrs
• Cook Time: 25 mins

Ingredients:

Serves: 15

Yield: 15.0 muffins

• ¼ ounce yeast , one package
• 2 cups warm water
• ¾ cup butter , melted
• ¼ cup granulated sugar
• 1 egg , beaten
• 4 cups self rising flour

Directions:

1. Preheat oven to 350 degrees.
2. To your self rising flour add sugar and yeast.
3. Pour in egg, butter, and water. Stir to combine. Do not over-mix. Lumps are OK.
4. Cover your mixing bowl with tin foil and refrigerate for 2 hours.
5. Spoon batter into muffin tins that have been greased filling each 3/4 full.
6. Bake 20-25 minutes.
7. 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.