In large mixer bowl, combine 1 cup flour, yeast, sugar and salt; mix well. In saucepan, heat milk, water and butter to 120-130°F (butter does not need to melt). Add to flour mixture. Add egg. Blend at low speed until moistened; beat 3 minutes at medium speed. By hand, gradually stir in remaining flour to make a stiff batter. Cover; let rise in warm place until light and doubled, about 45 minutes. Stir down batter. Prepare Topping by combining all ingredients until smooth; spoon into greased muffin cups. Spoon batter over Topping. Cover; let rise in warm place until light, about 30 minutes. Bake at 350°F for 20 to 25 minutes until golden brown. Invert immediately onto cooling rack. Serve warm or cold.

You can substitute Instant (fast-rising) in place of Active Dry Yeast in batter/no knead recipes. When using Instant Yeast, expect your batter/dough to rise faster - about 50% faster. Adjust your rise times accordingly.  Traditional methods: use equal amounts; Bread Machine: use 1/2 tsp Instant Yeast OR 3/4 tsp Active Dry Yeast per cup of flour in your recipe. Visit our Lessons in Yeast & Baking for more information.