| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| English | Yeast-, Brd | 6 | Servings | |
INGREDIENTS
| 1 | c | Warm water |
| 1 | Envelope active dry yeast | |
| 1 | ts | Sugar |
| 2 | ts | Salt |
| 1/4 | c | Shortening |
| 3 | c | Flour |
INSTRUCTIONS
Sprinkle yeast over water in a roomy bowl, and mix in remaining ingredients. Flour may be white or up to 1 C. of whole wheat. On a floured surface, roll out dough to about 1/3 inch thickness and cut into circles. I use a wide mouth water glass to cut them out. Arrange on waxed paper which has been sprinkled with corn meal, and allow to rise until doubled. Bake on a preheated griddle over a medium flame until browned on both sides. Some variations: 1 For sweeter muffins, add 2 Tbls. honey or brown sugar. 2 Knead in 1/2 C. sauteed sliced onion. 3 Knead in 1 C. grated cheddar cheese. 4 Use 1/2 rye flour and 1/2 white flour and add caraway seeds. Posted to MC-Recipe Digest by Gail Shermeyer <4paws@netrax.net> on Mar 30, 1998
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