Ingredients
- 3 1/2 round cutter
- 1 te cornmeal
- 1/4 thickness
- 375 gr flour
- 120 ml milk scalded
- 120 ml water room temperature
- 50 gr shortening
- 14 gr sugar
- 4 gr salt
- 1 package yeast
has been sprinkled with 2 tablespoons cornmeal. Sprinkle tops of muffins with additional 2 tablespoons cornmeal. Let rise in a warm place(85-90 degrees) until double in bulk-about 1 hour. Bake slowly on a hot, ungreased griddle until brown, about 7 minutes on each side. Split muffins, toast and serve with butter and marmalade. >
