Original recipe from: http://www.breadworld.com/recipes/recipedetail.asp?id=667
Makes 8-10 muffins
Ingredients
- 3 cups all-purpose flour
- 1 tablespoon sugar
- 1 envelope (2 1/4 tsp) yeast (rapid rise or instant)
- 1 teaspoon table salt
- 2 cups very warm water (120 to 130F)
- 3 tablespoons butter, softened
- Yellow cornmeal
Directions
- In a large bowl, combine 1 cup flour, sugar, undissolved yeast and salt.
- Gradually add water and butter to flour mixture.
- Beat 2 minutes at medium speed of electric mixer, scraping bowl occasionally.
- Add 1 cup flour; beat 2 minutes at high speed.
- Stir in remaining flour to make a thick batter.
- Cover; let rest 10 minutes. It will expand some.
- Heat a lightly greased griddle or skillet over medium or medium high heat. (I used a regular pan.)
- Place lightly greased (but don’t forget to grease it – it will stick otherwise) 3-1/2-inch METAL cookie cutters on skillet. (you could also use a clean tuna can with the top and bottom removed, too.)
- Spoon 1/3 cup batter into cookie cutters; spread batter into shape.
- Sprinkle with cornmeal.
- Cook muffins for 5 minutes.
- Carefully remove cookie cutters. They will be HOT, so use a mitt or tongs.
- Using pancake spatula, turn over muffins and cook for 5 minutes longer, or until lightly browned.
- Cool on wire racks.
To serve, split muffins in half and toast.
Cinnamon Raisin:
Increase sugar to 3T
heaping 1/2 cup raisins, dumped into the last cup of flour, and then added to batter
1 tsp cinnamon with 3rd cup of flour and raisins
My notes for next time for Cinnamon Raisin:
more cinnamon, try 1 T
More sugar, try 1/4 cup
more raisins, maybe a cup