Raisin English Muffins

* Exported from MasterCook *

RAISIN ENGLISH MUFFINS

Recipe By :
Serving Size : 18 Preparation Time :0:00
Categories : Breads Breakfast

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 pk Dry yeast
1 c Water -- warm (105 to 115f)
1 c Milk
2 tb Sugar
1 t Salt
3 tb Butter (or marg.) -- softened
1 c Raisins
5 1/2 c All-purpose flour -- (to 6cups)
Cornmeal

Dissolve yeast in water in a large mixing bowl; let
stand 5 minutes.

Combine milk, sugar, salt, and butter in a small
saucepan. Cook over medium-low heat, stirring until
butter melts. Coll to likewarm (105 to 115 degrees).

Stir milk mixture, raisins, and 3 cups flour into
yeast mixture; beat until smooth. Add 2-1/2 to 3 cups
flour to form a stiff dough.

Turn dough out onto a floured surface, and knead 2
minutes or until dough can be shaped into a ball
(dough will be slightly sticky). Place in a
well-greased bowl, turning to grease top. Cover and
let rise in a warm place (85 degrees) free of drafts,
about 1 hour or until doubled in bulk.

Punch dough down, and divide in half. Turn each half
out onto a smooth surface heavily sprinkled with
cornmeal. Pat one half of dough into a circle, 1/2
inch thick, using palms of hands; cut dough into
rounds with a 2-3/4inch cutter. (Cut carefully, as any
leftover dough should not be reused.)

Sprinkle 2 baking sheets with cornmeal. Transfer cut
dough rounds to baking sheets, placing 2 inches apart
with cornmeal side down (one side of dough should
remain free of cornmeal). Repeat process with
remaining half of dough. Cover and let rixe in a warm
place (85F), free of drafts, for 30 minutes or until
doubled in bulk.

Using a wide spatula, transfer rounds to a preheated
360 degree, lighlty greased electric skillet. Place
cornmeal side down; cook for 6 minutes. Turn and cook
6 additional minutes. Cool on wire racks.

To serve, split muffins and toast until lighlty
browned. Store muffins in an airtight container.

Note: Muffins may be cooked over direct medium-high
heat in a skillet.

To ease the morning breakfast rush, the muffins can be
prepared ahead of time and stored in an airtight
container; just split and toast before serving.

SOURCE: Southern Living Magazine, sometime in 1980.
Typed for you by Nancy Coleman



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