March 30, 2007
These are a staple around my household. Alexis and Jamison love them! I adapted the recipe from one of my Mom's recipes and I even tweak it to this day. You can add cheese and garlic to make garlic cheese muffins, or onions and rosemary for another twist. The possibilities are endless! They are quick, easy and delicious when you really want a yeast bread and fast! There is no rising process...What's not to like?
What You'll Need:
1 cup of warm water
1/3 cup of organic cane sugar
4 teaspoons of yeast
1 stick of butter, melted
1 teaspoon of salt
1/2 cup of low-fat sour cream
2 cups of unbleached all purpose flour
Preheat oven to 375 F.
Mix yeast and sugar into water and let sit until foamy. (About 2 minutes.)
Melt butter in a large glass bowl and add yeast mixture and salt. Stir in sour cream and flour and mix well. Dough will not form into a ball. It's a very sticky type dough that resembles very thick pancake batter. Scoop into a muffin pan that has been sprayed with non-stick spray. Bake for 12-15 minutes or until golden brown.
Makes about 12 muffins.
Posted by Dianne at March 30, 2007 6:37 PM
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I've never tried yeasted muffind - this looks good!!!
Posted by: Patricia Scarpin at March 31, 2007 3:33 PM
Hope you like them! :o)
Posted by: Dianne at April 1, 2007 8:42 PM