| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy |
English |
Breads, Breakfast |
18 |
Servings |
INGREDIENTS
| 1 |
c |
Milk, scalded |
| 3 |
tb |
Ons, shortening |
| 2 |
ts |
S, salt |
| 2 |
tb |
Ons, sugar |
| 1 |
c |
Water, cold |
| 1 |
pk |
Dry yeast dry yeast, |
| 5 |
c |
Flour, |
|
|
Cornmeal, |
INSTRUCTIONS
Combine hot milk, shortening sugar and salt; stir in cold water and yeast,
beating until smooth. * Stir in flour and mix to a stiff dough, kneading
until dough can be formed into a ball. Place in a greased bowl and let rise
until double. Roll dough 1/2 inch thick on a cornmeal covered board; cut
with a floured cutter. Place on an ungreased baking sheet with cornmeal
side down and let rise for 15 minutes. With a flat spatula, carefully
transfer muffins to a hot ungreased electric frypan or griddle. Bake for
7-10 minutes on each side. Cool. To serve, split, toast and butter.
*To make raisin cinnamon muffins, stir in 1/2 cup raisins, and 2 teaspoons
cinnamon before adding remaining flour. Any dried fruit such as currants,
cherries or cranberries are also good with or without spice.
Per serving: 161 Calories; 3g Fat (17% calories from fat); 4g Protein; 29g
Carbohydrate; 2mg Cholesterol; 245mg Sodium
Recipe by: Daily Bread Cookbook by Judith Bosley Recipie #95 Posted to
MC-Recipe Digest V1 #547 by Charles Davis <comet9@worldnet.att.net> on Apr
04, 1997
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“Even when life may be difficult, we should thank God for all He does for us—which we do not deserve. #Billy Graham”