Yeast Muffins
rec.food.recipes/Carolyn Ranker, Charleston, WV
I have made this recipe for many years and my family loves it.
2 cup warm water (105 to 115 degrees)
3/4 cup (1-1/2 sticks) butter or margarine, melted and cooled
1 egg, well beaten
1/4 cup granulated sugar
1 pkg. dry yeast or 2 tsp. Saf instant yeast
4 cup self-rising flour
1/4 cup cornmeal
Mix yeast, water, and sugar and let stand for 5 to 10 minutes to proof and bubble. Add butter, and egg to yeast mixture. Mix dry ingredients. Mix all together. You will not get all of the lumps out. That's ok. Can keep in refrigerator up to a week. Grease muffin tins; use 1/4 cup batter per cup. Bake at 375 degrees for 15 to 20 minutes or till brown.
Makes 18 muffins. These are delicious!
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