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Yeast Muffins

2 cup warm water (105 to 115 degrees)
3/4 cup (1-1/2 sticks) butter or margarine, melted and cooled
1 egg, well beaten
1/4 cup granulated sugar
1 pkg. dry yeast or 2 tsp. instant yeast
4 cup self-rising flour
1/4 cup cornmeal

Mix yeast, water, and sugar and let stand for 5 to 10 minutes to
proof and bubble. Add butter, and egg to yeast mixture. Mix dry
ingredients. Mix all together. You will not get all of the lumps
out. That's ok. Can keep in refrigerator up to a week. Grease
muffin tins; use 1/4 cup batter per cup. Bake at 375 degrees for
15 to 20 minutes or till brown. Makes 18 muffins.

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