Easy Yeasty Muffins
Harkening back to home economics class during my high school days in the late 90s, this recipe is truly a blast from the past. Just take a look at the artifact that is the original class document!
The document has two recipes, but I prepared the class amount for a lesser yield of 12 muffins. Here are the ingredients and measurements:
- 1 package dry yeast
- 1 cup of warm water
- 1/2 cup of margarine, melted and cooled
- 1/4 cup of sugar
- 2 cups of self-rising flour
Recipe:
- Dissolve yeast in warm water. Set aside.
- Cream margarine, sugar, and egg.
- Add yeast mixture to creamed mixture.
- Add flour to the above mixture. Mix slowly at first.
- Cover bowl with plastic wrap (tightly). Refrigerate between 2 to 24 hours.
- Drop by teaspoons into greased muffin tins (no rising time is needed).
- Bake at 350°F for 20 minutes.
After baking, the tops of the rolls should be golden brown. Carefully take the pan out of the oven. Let the rolls cool for a few minutes before removing them from the pan. This will help them set and prevent them from falling apart. Using a spatula or your fingers, gently transfer the rolls to a wire rack to cool completely. This allows air to circulate around the rolls, promoting even cooling and preventing sogginess.
When the rolls have cooled completely, they may be served plain or with butter, jam, or your favorite spread. Enjoy!!!
