Quick Yeast Muffins
|Lukewarm water||2 Cup (32 tbs)|
|Butter||3⁄4 Cup (12 tbs), melted|
|Sugar||1⁄4 Cup (4 tbs)|
|Rising flour||4 Cup (64 tbs)|
Dissolve yeast in warm water, and set mixture aside.
Combine butter, sugar, and egg in a large bowl; beat well.
Stir in yeast mixture.
Gradually add flour, stirring well.
Cover and store in refrigerator until ready to bake.
(Mixture may be stored in the refrigerator for two days in an airtight container.) To bake, spoon batter into greased muffin pans, filling two-thirds full.
Bake at 350Â° for 30 minutes.
Note: In this recipe, the yeast does not require time to rise.