Makes: 12 muffins
Freezes: Great
Prep/Cook: 1 hr 45 min (mostly rising time)
In a bowl mix 2 tbls shortening, 3 tbls sugar and 1 cup hot water.
Mix 1 pkg yeast (or 2 1/4 tsp yeast) Let proof for 5-10 minutes.
Mix in 1 egg, 1 tbls garlic salt, 2 1/4 flour, 1 tsp italian seasoning.
Cover with hot-wet towel and let rise for 1 hour.
Flour hands. Punch down.
Separate into well greased muffin pan.
Fill cups 2/3 full.
Allow to rise 30 minutes.
Bake for 10 minutes at 425
Tips: Before I bake I top with shredded cheese and more garlic salt. These are delicious and SO easy to make! I usually make 2 batches and freeze in qt. size bags. I only put 4 muffins in each bag as that is how many we eat in one meal.
Freezes: Great
Prep/Cook: 1 hr 45 min (mostly rising time)
In a bowl mix 2 tbls shortening, 3 tbls sugar and 1 cup hot water.
Mix 1 pkg yeast (or 2 1/4 tsp yeast) Let proof for 5-10 minutes.
Mix in 1 egg, 1 tbls garlic salt, 2 1/4 flour, 1 tsp italian seasoning.
Cover with hot-wet towel and let rise for 1 hour.
Flour hands. Punch down.
Separate into well greased muffin pan.
Fill cups 2/3 full.
Allow to rise 30 minutes.
Bake for 10 minutes at 425
Tips: Before I bake I top with shredded cheese and more garlic salt. These are delicious and SO easy to make! I usually make 2 batches and freeze in qt. size bags. I only put 4 muffins in each bag as that is how many we eat in one meal.
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