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Quick Yeast Muffins

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Anonymous (not verified)
  Dry yeast 1
  Lukewarm water 2 Cup (32 tbs)
  Butter 3⁄4 Cup (12 tbs), melted
  Sugar 1⁄4 Cup (4 tbs)
  Egg 1
  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 350° for 30 minutes.
Note: In this recipe, the yeast does not require time to rise.

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Nutrition Rank

Nutrition Facts

Serving size

Calories 1582 Calories from Fat 625

% Daily Value*

Total Fat 71 g109.4%

Saturated Fat 44.1 g220.7%

Trans Fat 0 g

Cholesterol 287.2 mg95.7%

Sodium 3389.1 mg141.2%

Total Carbohydrates 210 g70%

Dietary Fiber 0.77 g3.1%

Sugars 25.2 g

Protein 22 g43.9%

Vitamin A 44.6% Vitamin C 0.02%

Calcium 54.3% Iron 52.3%

*Based on a 2000 Calorie diet


Quick Yeast Muffins Recipe