INGREDIENTS

INSTRUCTIONS

Yeast-flour Mixture: In large bowl of mixer stir together 2 c flour,
the sugar, salt and dry yeast; set aside.  Liquid Mixture: Heat milk,
water and butter until very warm (120 to  130 degrees F).  Add
gradually to yeast-flour mixture and beat at  medium speed 2 minutes.
Add egg and 1 c flour; beat at high speed 2  minutes. Stir in just
enough remaining flour to make a soft dough.  Knead on lightly floured
surface until smooth and elastic, adding  more remaining flour if dough
is sticky.  Cover with plastic wrap and  let rise in warm, draft-free
place until double, about one hour.  Punch down. Cover and let rise
again until double, about 45 minutes.  Punch down.  On lightly floured
surface roll out 1/2 inch thick. With  a 3 1/4 inch round cutter cut
out muffins. Sprinkle cookie sheets  lightly with cornmeal. Add
muffins, about 1 inch apart. Sprinkle with  additional cornmeal.
Cover; let rise until double, about 45 minutes.  Heat lightly greased
griddle or heavy skillet. With wide spatula  carefully remove muffins
(do not compress or puncture or they will  collapse) to griddle.  Bake
over very low heat 8 to 10 minutes on  each side until light brown.
(Muffins should sound hollow when  tapped) Cool on racks. To serve,
split with fork tines; toast.  VARIATIONS - ONION: Add 1 envelope onion
soup mix and 3 T nonfat dry  milk to yeast-flour mixture and decrease
salt to 1 t. Increase butter  to 2 T. Substitute 1 3/4 c water for the
milk in liquid mixture  (total 2 c water).  From Gemini's MASSIVE
MealMaster collection at www.synapse.com/~gemini

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Nutrition (calculated from recipe ingredients)
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Calories: 144
Calories From Fat: 13
Total Fat: 1.5g
Cholesterol: 10.4mg
Sodium: 207mg
Potassium: 72.7mg
Carbohydrates: 27.9g
Fiber: 1.1g
Sugar: 2.1g
Protein: 4.5g