Ingredients Jump to Instructions ↓

  1. 1 pk Dry yeast

  2. 1 c Water; warm (105 to 115f)

  3. 1 c Milk

  4. 2 tb Sugar

  5. 1 ts Salt

  6. 3 tb Butter (or marg.); softened

  7. 1 c Raisins

  8. 5 1/2 c All-purpose flour;(to 6cups) Cornmeal Dissolve yeast in water in a large mixing bowl; let stand 5 minutes. Combine milk, sugar, salt, and butter in a small saucepan. Cook over medium-low heat, stirring until butter melts. Coll to likewarm (105 to 115 degrees). Stir milk mixture, raisins, and 3 cups flour into yeast mixture; beat until smooth. Add

  9. 2-1/2 to 3 cups flour to form a stiff dough. Turn dough out onto a floured surface, and knead

  10. 2 minutes or until dough can be shaped into a ball (dough will be slightly sticky). Place in a well-greased bowl, turning to grease top. Cover and let rise in a warm place (85 degrees) free of drafts, about 1 hour or until doubled in bulk. Punch dough down, and divide in half. Turn each half out onto a smooth surface heavily sprinkled with cornmeal. Pat one half of dough into a circle,

  11. 1/2 inch thick, using palms of hands; cut dough into rounds with a

  12. 2-3/4inch cutter.

Instructions Jump to Ingredients ↑

  1. reused.) Sprinkle 2 baking sheets with cornmeal. Transfer cut dough rounds to baking sheets, placing 2 inches apart with cornmeal side down (one side of dough should remain free of cornmeal). Repeat process with remaining half of dough. Cover and let rixe in a warm place (85F), free of drafts, for 30 minutes or until doubled in bulk. Using a wide spatula, transfer rounds to a preheated 360 degree, lighlty greased electric skillet. Place cornmeal side down; cook for 6 minutes. Turn and cook 6 additional minutes. Cool on wire racks. To serve, split muffins and toast until lighlty browned. Store muffins in an airtight container. Note: Muffins may be cooked over direct medium-high heat in a skillet. To ease the morning breakfast rush, the muffins can be prepared ahead of time and stored in an airtight container; just split and toast before serving. SOURCE: Southern Living Magazine, sometime in 1980. Typed for you by Nancy Coleman


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