1 pkg. dry yeast
2 tbsp. warm water
2 c. warm water
3/4 c. Crisco
4 c. self rising flour
1/4 c. sugar
1 egg

Dissolve yeast in 2 tablespoons water. Combine all remaining ingredients, add to yeast mixture, spoon into greased muffin tins. Bake at 350 degrees for 15 to 20 minutes.

Note: The batter will keep in the refrigerator for several days. Make ahead and bake ahead an bake when needed.

NOTE: Food containing water soluble fiber grains - barley, grits, oatbran, oats.