Quickie Muffins - cooking recipe

Ingredients

4 c. self-rising flour
1/4 c. sugar
3/4 c. Wesson oil
1 egg, beaten
2 c. warm water
1 pkg. dry yeast

Preparation

Preheat oven to 450\u00b0.
Grease muffin tins well (pour Wesson oil in one well of tin, use paper towel, dip and grease other wells).
Mix yeast in warm water in large bowl.
Add egg and other ingredients.
Mix by hand with wooden spoon.
This is a very soft, gooey dough.
Fill muffin tins about 3/4 full and bake at 450\u00b0 for 10 to 12 minutes or until light brown on top.
Excess dough can be stored covered in refrigerator for up to 4 weeks.