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.
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.
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
WHOLE WHEAT YEAST MUFFINS
I found this in my box of recipes that I haven't tried yet. It sounds like it would be good, so I decided to post it.
Provided by Sweet PQ
Categories Healthy
Time 1h40m
Yield 12-16 muffins
Number Of Ingredients 9
Steps:
- In a mixing bowl, dissolve the yeast in the lukewarm water and let sit 5 to 10 minutes to soften.
- Meanwhile, scald the milk. Remove from heat and add butter, honey and salt. Cool to lukewarm.
- Add the cooled milk mixture and beaten egg to the dissolved yeast, blending well.
- Add 1 cup flour, and the whole wheat flour (starting with 1 1/2 cups) and adding enough to make a spongy, pancake-like batter. Stir smooth.
- Cover and let rise until doubled - about 30 minutes.
- Stir down the batter and spoon into 12-16 muffin cups coated with cooking spray.
- Cover, and let rise again for 25 minutes.
- Preheat oven to 400*. Bake muffins @ 400* for 25 minutes, or until golden. Let cool 5 minutes, then brush with melted butter.
Nutrition Facts : Calories 138.5, Fat 3.5, SaturatedFat 1.9, Cholesterol 25.6, Sodium 321.8, Carbohydrate 23.1, Fiber 2.3, Sugar 3, Protein 4.7
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