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Makes 8 muffins [/CENTER]
Ingredients:
* 1/2 cup non-fat powdered milk
* 1 tablespoon sugar
* 1 teaspoon salt
* 1 tablespoon shortening
* 1 cup hot water
* 1 envelope dry yeast (2 teaspoons)
* 1/8 teaspoon sugar
* 1/3 cup warm water
* 2 cups all-purpose flour, sifted (For whole wheat muffins, use 1 cup of all purpose flour and 1 cup of stone ground whole wheat flour)
* 1 teaspoon baking soda (add to batter just before going on the griddle)
* 1/4 cup yellow corn meal
* Non-stick vegetable spray
* Special equipment: electric griddle or 10" cast iron pan, 3-inch metal rings. (see Cook's Note*)
Directions:
In a bowl combine the powdered milk, 1 tablespoon of sugar, 1/2 teaspoon of salt, shortening, and hot water, stir until the sugar and salt are dissolved. Let cool. In a separate bowl combine the yeast and 1/8 teaspoon of sugar in 1/3 cup of warm water and rest until yeast has dissolved. Add this to the dry milk mixture. Add the sifted flour and beat thoroughly with wooden spoon. Cover the bowl and let it rest in a warm spot for 30 minutes.
Preheat the griddle to 300 degrees F.
Add baking soda and the remaining 1/2 teaspoon of salt to mixture and beat thoroughly. Place metal rings onto the griddle and coat lightly with vegetable spray, then sprinkle corn meal inside each ring. Using #30 disher (ice cream scoop), place 2 scoops (approx. 2 oz.) into each ring and cover with a pot lid or cookie sheet and cook for 5 to 6 minutes. Remove the lid and flip rings using tongs. Cover with the lid and cook for another 5 to 6 minutes or until golden brown. Place on a cooling rack, remove rings and cool. Split with fork and serve.
White flour muffin and toasted whole wheat flour muffin with egg and cheese. The egg is cooked in a greased muffin ring.
Ingredients:
* 1/2 cup non-fat powdered milk
* 1 tablespoon sugar
* 1 teaspoon salt
* 1 tablespoon shortening
* 1 cup hot water
* 1 envelope dry yeast (2 teaspoons)
* 1/8 teaspoon sugar
* 1/3 cup warm water
* 2 cups all-purpose flour, sifted (For whole wheat muffins, use 1 cup of all purpose flour and 1 cup of stone ground whole wheat flour)
* 1 teaspoon baking soda (add to batter just before going on the griddle)
* 1/4 cup yellow corn meal
* Non-stick vegetable spray
* Special equipment: electric griddle or 10" cast iron pan, 3-inch metal rings. (see Cook's Note*)
Directions:
In a bowl combine the powdered milk, 1 tablespoon of sugar, 1/2 teaspoon of salt, shortening, and hot water, stir until the sugar and salt are dissolved. Let cool. In a separate bowl combine the yeast and 1/8 teaspoon of sugar in 1/3 cup of warm water and rest until yeast has dissolved. Add this to the dry milk mixture. Add the sifted flour and beat thoroughly with wooden spoon. Cover the bowl and let it rest in a warm spot for 30 minutes.
Preheat the griddle to 300 degrees F.
Add baking soda and the remaining 1/2 teaspoon of salt to mixture and beat thoroughly. Place metal rings onto the griddle and coat lightly with vegetable spray, then sprinkle corn meal inside each ring. Using #30 disher (ice cream scoop), place 2 scoops (approx. 2 oz.) into each ring and cover with a pot lid or cookie sheet and cook for 5 to 6 minutes. Remove the lid and flip rings using tongs. Cover with the lid and cook for another 5 to 6 minutes or until golden brown. Place on a cooling rack, remove rings and cool. Split with fork and serve.
White flour muffin and toasted whole wheat flour muffin with egg and cheese. The egg is cooked in a greased muffin ring.
