These tender homemade raised muffins are the cat’s meow.
After baking, roll them in cinnamon sugar or use a vanilla glaze. Outstanding and addicting. Let’s get started…
2 cups flour
1 cup milk
2 TBS white sugar
1/4 cup butter
1 pkt dry active yeast
1 egg, well beaten
3/4 tsp salt
Add sugar and butter to scalded milk. When lukewarm add yeast. When yeast is proofed (20 minutes), add well beaten egg. Add proofed yeast mixture gradually to 1 cup flour, blending well. Cover and let rise in a warm place until doubled in size.
PREHEAT oven to 425 degrees. Grease muffin tins.
Add the rest of the flour and salt sifted together. Mix well. Drop from spoonful into the muffin tins, filling about 1/2 full. Cover and let rise until doubled. Bake for 12 minutes.
1/4 cup butter, melted
1/2 cup white sugar
1/2 tsp cinnamon
While muffins are baking, place melted butter in a bowl. In a separate bowl, mix together 1/2 cup of sugar with the cinnamon. Remove muffins from their cups, dip each muffin in the melted margarine, and roll in the sugar-cinnamon mixture. Let cool and serve.
Or you can use this tasty glaze:
Mix together and dunk the tops. Add more milk if the consistency is too thick.