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ENGLISH MUFFINS
2 3/4 cups flour
2
tablespoons butter, softened
1 tablespoon sugar
1/2 teaspoon salt
1
tablespoon yeast
1/4 cup warm water
3/4 cup cold water
2
tablespoons cornmeal
Combine flour, butter, sugar and salt in bowl.
Dissolve yeast in warm water. Combine with flour mix. Add cold water and
mix well by hand or in a mixer.
Turn batter into greased bowl. Cover and
let rise in a warm place free from draft. It will triple in about an hour.
Turn dough out onto a board sprinkled with cornmeal and gently pat dough
out to 1/2 inch thickness.
Cut into circles with a well floured 3 1/2 inch
cookie cutter. Transfer the dough rounds onto a lightly greased hot skillet.
Bake muffins for 5 minutes or until brown.
Turn and cook for 4 to 5
minutes or until browned.
Cool on rack. Split muffins in halves and toast.
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