Yeast Muffins Recipes

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.

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.

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.

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.

Steps:

• In a large bowl, dissolve yeast in warm water. Add milk, sugar, shortening, lemon zest, salt, lemon juice, eggs and 1-1/2 cups flour. Beat on low speed for 30 seconds. Beat on high for 3 minutes. Stir in remaining flour (batter will be thick). Do not knead. Cover; let rise in a warm place until doubled, about 1 hour., Stir dough down. Fill greased muffin cups half full. Cover and let rise until doubled, about 30 minutes. , Combine sugar and cinnamon; sprinkle over the dough. Bake at 375° for 15-20 minutes or until golden brown. Remove from pans to wire racks. Serve warm.