| CATEGORY |
CUISINE |
TAG |
YIELD |
| Eggs |
Cajun |
Bread |
24 |
Servings |
INGREDIENTS
| 1 |
pk |
Dry yeast |
| 2 |
c |
Warm water |
| 3/4 |
c |
Butter; melted |
| 1/4 |
c |
Sugar |
| 1 |
|
Egg; beaten |
| 4 |
c |
Self-rising flour |
INSTRUCTIONS
From: Tina <CAJUNT@UGA.CC.UGA.EDU>
Date: Sun, 11 Aug 1996 07:13:42 EDT
Sprinkle yeast over warm water and stir until disolved. Add butter, sugar
and beaten egg. Stir until well blended. Gradually add flour, mixing well
after each addition. Continue beating until well blended. Spoon batter
into greased muffin pans, filling them about half full. Bake at 400' for
about 15 minutes.
NOTE: Batter may be covered and stored in refrigerator for about 1 week.
EAT-L Digest 10 August 96
From the EAT-L recipe list. Downloaded from Glen's MM Recipe Archive,
http://www.erols.com/hosey.
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