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| Nutrition Facts | ||
|---|---|---|
|
Serving Size 1 (83g) Recipe makes 15 servings |
||
| Calories 218 | ||
| Calories from Fat 88 | (40%) | |
| Amount Per Serving | %DV | |
| Total Fat 9.9g | 15% | |
| Saturated Fat 6.0g | 29% | |
| Monounsaturated Fat 2.5g | ||
| Polyunsaturated Fat 0.5g | ||
| Trans Fat 0.0g | ||
| Cholesterol 38mg | 12% | |
| Sodium 494mg | 20% | |
| Potassium 58mg | 1% | |
| Total Carbohydrate 28.3g | 9% | |
| Dietary Fiber 1.0g | 4% | |
| Sugars 3.4g | ||
| Protein 4.0g | 7% | |
Yeast Muffins
By: carbsrfromhvn
Sep 14, 2009
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.
SERVES 15 , 15 muffins
Ingredients
- 1/4 ounce yeast, one package
- 2 cups warm water
- 3/4 cup butter, melted
- 1/4 cup granulated sugar
- 1 egg, beaten
- 4 cups self rising flour
Directions
1
Preheat oven to 350 degrees.2
To your self rising flour add sugar and yeast.3
Pour in egg, butter, and water. Stir to combine. Do not over-mix. Lumps are OK.4
Cover your mixing bowl with tin foil and refrigerate for 2 hours.5
Spoon batter into muffin tins that have been greased filling each 3/4 full.6
Bake 20-25 minutes.7
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.
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- Course > Breads > Yeast > Sourdough
- Course > Breads > Quick Breads > Muffins
- Preparation > Time to Make > < 4 hours
- Preparation > Number of Servings > For Large Groups
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