Author: Frugal Antics of a Harried Homemaker
- 1 cup milk
- 2 Tbsp sugar
- 1 Tbsp yeast
- 1 cup warm water
- ¼ cup melted butter
- 6 cups flour
- 1 tsp salt
- Warm the milk in a microwave safe bowl in the microwave for one minute (should be lukewarm).
- Mix in the sugar, stirring until dissolved. In mixing bowl, dissolve yeast in warm water.
- Let stand until creamy, about 10 minutes.
- Add the milk to the yeast mixture, as well as the melted butter, salt and 3 cups flour.
- Beat until smooth.
- Add rest of flour, or enough to make a soft dough. Knead or use mixer.
- Place in greased bowl, cover, and let rise, about an hour.
- Punch down gently, or rather, sort of slide the dough out of the bowl onto a floured surface.
- Roll out to about ½ inch thick.
- Cut rounds with biscuit cutter, drinking glass, or empty tuna can.
- Sprinkle waxed paper with cornmeal and set the rounds on this to rise.
- Dust tops of muffins with cornmeal also (this prevents the dough from sticking to the waxed paper).
- Cover and let rise ½ hour.
- Heat greased griddle.
- Cook muffins on griddle about 10 minutes on each side on medium heat.
If your muffins seem to be getting too brown on the sides but aren’t done in the middle, throw them in the oven 350 degrees for 8 minutes.
(Here, I had problems, because, as I have stated before, my griddle has one temperature: too hot. I browned both sides for a few minutes and then baked the muffins in the oven for 8 minutes at 350 degrees.)