English Mufins

1 c Milk 2 T sugar 1 t salt 3 T Margarine 1 c Warm water 1 pkg yeast 5-6 c flour cornmeal

Scald milk. Stir together milk, sugar, salt, and margarine and cool to lukewarm. Measure warm water into large warm bowl and add yeast. Stir until dissolved and add milk mixture plus 3 c flour. Beat until smooth.

Now add enough flour to make a stiff dough and turn onto floured board and knead for two minutes. It should still be slightly sticky though. Place in greased bowl and turn over to grease top. Cover and let rise until doubled, about one hour.

Punch down and divide in half. On a board heavily sprinkled with cornmeal, pat each half to ½” thickness. Cut into circles with a floured 3” cutter and place on baking sheet about 2” apart. Cover and let rise in a warm place until doubled, about ½ hour.

Place on lightly greased medium griddle, corn meal side down first. Cook until brown, about 10 minutes each side. Cool on a wire rack.