YEAST MUFFINS RECIPE - (3.7/5)
Provided by ltrodrigu
Number Of Ingredients 5
Steps:
- Preheat oven to 400 degrees. In a medium bowl, combine 1½ cups water with yeast and butter. Stir in flour and sugar and mix well. Pour batter into a greased muffin pan. Bake muffins until golden and browning at the edges, about 20 minutes. Serve muffins warm with butter.
YEAST MUFFINS
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.
Provided by carbsrfromhvn
Categories Sourdough Breads
Time 2h25m
Yield 15 muffins, 15 serving(s)
Number Of Ingredients 6
Steps:
- Preheat oven to 350 degrees.
- To your self rising flour add sugar and yeast.
- Pour in egg, butter, and water. Stir to combine. Do not over-mix. Lumps are OK.
- Cover your mixing bowl with tin foil and refrigerate for 2 hours.
- Spoon batter into muffin tins that have been greased filling each 3/4 full.
- Bake 20-25 minutes.
- 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.
Nutrition Facts : Calories 218.6, Fat 9.9, SaturatedFat 6, Cholesterol 38.5, Sodium 494.2, Carbohydrate 28.3, Fiber 1, Sugar 3.4, Protein 4
ORANGE YEAST MUFFINS
These muffins are very tender and moist with a light orange flavor. They're terrific eaten plain or served warm with a dab of real butter (my favorite). You'll start eating them right out of the oven!
Provided by L D
Categories Muffins
Number Of Ingredients 13
Steps:
- 1. In a bowl, combine 1 c flour, sugar, salt, peel and yeast throughly.
- 2. In saucepan combine milk, water and butter. Heat over low heat until very warm about 120 degrees. Butter does not need to melt.
- 3. Gradually add liquid to flour mixture and beat 2 minutes at medium speed of electric mixer scraping bowl occasionally. Add egg and 3/4 c flour. Beat at high speed 2 minutes, scraping bowl occasionally.
- 4. Stir in enough additional flour to make a stiff batter.
- 5. Cover and let rise in a warm place until doubled in bulk, about 1 hour. Stir dough down.
- 6. Spoon into greased muffin pans. Cover and let rise in warm place until doubled, about 1 hour.
- 7. Bake at 375F for 20 minutes. Remove from pans and cool on wire rack.
- 8. Drizzle with glaze, if desired by combining sugar, peel and enough juice to make a thick glaze.
GINGER YEAST MUFFINS
These feather-light muffins are loaded with the old-fashioned flavor of ginger. They're best enjoyed the same day they're made. -Geneva Wood, Granada, Minnesota
Provided by Taste of Home
Time 40m
Yield 2 dozen.
Number Of Ingredients 12
Steps:
- In a small bowl, dissolve yeast in warm water. Add 1-1/2 cups flour; beat until smooth. Cover and let rise in a warm place for 30 minutes. , In another bowl, cream shortening and sugar. Add eggs, one at a time, beating well after each addition. Beat in molasses until smooth. Add the yeast mixture. Combine cinnamon, salt, baking soda, ginger and remaining flour; gradually add to egg mixture. Stir in nuts. , Fill greased or paper-lined muffin cups two-thirds full. Bake at 350° for 20-25 minutes or until a toothpick comes out clean. Cool for 5 minutes before removing from pans to wire racks.
Nutrition Facts : Calories 223 calories, Fat 10g fat (2g saturated fat), Cholesterol 27mg cholesterol, Sodium 136mg sodium, Carbohydrate 30g carbohydrate (17g sugars, Fiber 1g fiber), Protein 3g protein.
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