Ingredients
- 3/4 cutter
- 1/2 out onto a smooth surface heavily sprinkled with cornmeal
- 1/2 dough a circle (into)
- 700 gr all purpose flour
- 375 gr flour yeast mixture (into)
- 375 gr flour to form a stiff dough
- 240 ml milk
- 240 ml water
- 170 gr raisins
- 45 gr butter
- 26 gr sugar
- 3 gr salt
- 1 package dry yeast
reused.) Sprinkle 2 baking sheets with cornmeal. Transfer cut dough rounds to baking sheets, placing 5 cm 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
