Combine yeast and 2 tbsp water in a bowl; let stand 5 minutes.
Combine yeast mixture, oil and remaining ingredients in a large bowl; stir until smooth.
Cover tightly& refrigerate at least 4 hours or up to 4 days.
When ready to use, preheat oven to 350F.
Stir batter& spoon into greased muffin pans, filling 3/4 full.
Bake 25 minutes or until golden.
NOTE: You can substitute regular flour for self-rising flour, but be sure to add 1 1/2 tsp baking powder and 1/2 tsp salt for each cup of regular flour (for this recipe, add 6 tsp baking powder& 2 tsp salt).