Easy Yeast Muffins

2 cups lukewarm water (105 to 115 degrees)
1 package active dry yeast
1/4 cup sugar
3/4 cup butter or margarine (1 1/2 sticks) melted and cooled
1 egg, beaten
1/4 cup cornmeal (optional) I don't add
4 cups self-rising flour, unsifted

Dissolve yeast in warm water and add sugar. Let sit about 3 or 4 minutes
to proof. Add cooled melted butter. Stir in the beaten egg. Then add
dry ingredients. Mix well. You may cover and refrigerate at least two
hours before baking, or bake right away. Dough keeps up to a week. Grease
muffin tins and preheat oven to 375 degrees. Spoon batter into prepared
muffin tins and bake 15 to 20 minutes or until browned. The great thing
about this dough is that it does not have to be kneaded or rise before
baking.
Makes about 18 muffins.

Enjoy and blessings,
Carolyn

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