| BREAKFAST GRIDDLE MUFFINS |
|
|
|
Prep time: 2 hours Cook time: 15 minutes Makes 2 dozen1 package active dry yeast 1/2 cup warm water (110 - 115F) 3/4 cup warm milk (110 - 115F) 1 tablespoon sugar 1 teaspoon salt 1/4 cup Butter Flavor Crisco all-vegetable shortening or 1/4 Butter Flavor Crisco stick 1 egg 4 to 4-1/2 cups all-purpose flour Corn meal In medium mixing bowl dissolve yeast in warm water. Add warm milk, sugar, salt, Butter Flavor Crisco, egg and 2 cups flour. Beat on low speed of electric mixer for 3 minutes. Gradually stir in enough remaining flour to make very stiff dough. Cover; let rise in warm place until doubled, about 1 to 1-1/4 hours. Punch down dough; let rest for 15 minutes. Lightly sprinkle baking sheet with corn meal. Set aside. On floured board roll dough to 1/2-inch thickness. Cut into rounds with 3-inch floured cutter. Place on prepared baking sheet. Sprinkle tops lightly with corn meal. Cover; let rise in warm place for 30 minutes. Preheat griddle or electric frying pan to 300ºF. Grease with Butter Flavor Crisco. Bake a few at a time for 12 to 15 minutes, or until deep golden brown, turning every 4 minutes. To serve, split with fork and toast. |
