Total TimePrep: 15 min. Bake: 20 min.
Makes2-1/2 to 3 dozen
- 1 package (1/4 ounce) active dry yeast
- 2 cups warm water (110° to 115°)
- 4 cups self-rising flour
- 1 egg, lightly beaten
- 3/4 cup butter
- 1/4 cup sugar
- In a large bowl, dissolve yeast in warm water; let stand for 5 minutes. Combine the flour, egg, butter and sugar; add to yeast mixture and mix well.
- Fill greased or paper-lined muffin cups two-thirds full. Bake at 400° for 20-25 minutes or until a toothpick inserted in the center comes out clean.
Nutrition Facts1 each: 103 calories, 5g fat (3g saturated fat), 19mg cholesterol, 240mg sodium, 14g carbohydrate (2g sugars, 0 fiber), 2g protein.
Dec 30, 2013
good base recipe, I added blueberries and doubled the sugar. Taste like pancakes so next time I will serve them warm with syrup.
Nov 3, 2011
I made these tonight for dinner, and they were wonderful! Almost like a dinner roll, but much faster and very light. I didn't have self rising flour, so I used 4 cups flour, 4 teaspoons baking powder, and 1 teaspoon salt. I did only get 24 muffins out of the recipe, and they were rather small. I will definitely be using this recipe again!
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