1 pkg. dry yeast
2 c. lukewarm water
2 c. self-rising flour
2 c. whole wheat flour
3/4 c. shortening, melted
1/4 c. sugar
1 egg

Dissolve yeast in water. Mix together in large bowl with all other ingredients. Store in refrigerator and use as desired. This batter will keep for several days. To bake, spoon batter into well-greased muffin tins and bake immediately at 425 degrees for 20 minutes. It is not necessary for batter to rise before cooking.