“In the mood for bread but not all the work? These fit the bill. These have the texture of a muffin but with all the taste of a sour-dough bread. Yummy when spread with butter, jam, OR eaten on their own. I found this recipe from Mary Bowles on Astray and want to give credit. I couldn't find this recipe on Zaar and think it would be a lovely addition to the database. If you do not have self rising flour on hand don't shy away! Its very easy to make. 1 1/2 tsp. baking powder and 1/2 tsp salt for every cup of all purpose flour.”
2hrs 25mins
15 muffins

Ingredients Nutrition


  1. Preheat oven to 350 degrees.
  2. To your self rising flour add sugar and yeast.
  3. Pour in egg, butter, and water. Stir to combine. Do not over-mix. Lumps are OK.
  4. Cover your mixing bowl with tin foil and refrigerate for 2 hours.
  5. Spoon batter into muffin tins that have been greased filling each 3/4 full.
  6. Bake 20-25 minutes.
  7. The texture of this muffin is a bit unstable right out of the oven. It is best for these to sit and cool till warm before serving.

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