pondlady
12-14-2006, 07:04 PM
1 c milk
3 T butter
1 egg
1/2 t salt
2 t sugar
3 c all-purpose flour (or more)
1 1/2 t dry yeast
cornmeal
Put ingredients in the machine in the order listed according to the manufacturer, except for the cornmeal. Start the dough cycle. When the cycle is finished, sprinkle corn meal over your work area. Divide dough into eight equal pieces and pat each piece into a 1/2" thick round. Then, turn each round in dish of cornmeal. Place the rounds on a baking sheet, cover and let rise for 20- 30 minutes--until not quite double. Heat a dry cast iron skillet or griddle over a low flame. Spray skillet with oil. Cook the muffins about 5 to 7 minutes on each side. They should be golden brown when you turn them. Split the muffins with a fork or serrated knife and serve warm. These freeze well and can be reheated in the microwave or toasted. Makes 8 muffins.
3 T butter
1 egg
1/2 t salt
2 t sugar
3 c all-purpose flour (or more)
1 1/2 t dry yeast
cornmeal
Put ingredients in the machine in the order listed according to the manufacturer, except for the cornmeal. Start the dough cycle. When the cycle is finished, sprinkle corn meal over your work area. Divide dough into eight equal pieces and pat each piece into a 1/2" thick round. Then, turn each round in dish of cornmeal. Place the rounds on a baking sheet, cover and let rise for 20- 30 minutes--until not quite double. Heat a dry cast iron skillet or griddle over a low flame. Spray skillet with oil. Cook the muffins about 5 to 7 minutes on each side. They should be golden brown when you turn them. Split the muffins with a fork or serrated knife and serve warm. These freeze well and can be reheated in the microwave or toasted. Makes 8 muffins.