Raisin English Muffins

Ingredients

1 package dry yeast
1 c water
1 c milk
2 tb sugar
1 ts salt
3 tb butter
1 c raisins
5 1/2 c all purpose flour
3 cups flour yeast mixture
3 cups flour to form a stiff dough
1/2 out onto a smooth surface heavily sprinkled with cornmeal
1/2 dough a circle
3/4 cutter

Instructions

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