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Ingredients
- 3 1/2 c. enriched flour, unsifted, up to 4
- 2 pkt dry yeast
- 2 Tbsp. grnd cinnamon
- 1 c. lowfat milk
- 1/4 c. water
- 1/2 c. seedless raisins
- 2 Tbsp. sugar
- 2 Tbsp. oil
- 1 tsp salt Corn meal Butter
Directions
- Stir together 1 1/2 c. flour, yeast and cinnamon.
- Heat lowfat milk, water, raisins, sugar, oil and salt over low heat till very hot (120 to 130 degrees).
- Add in warmed ingredients to flour-yeast mix and beat till smooth, about 1 minute by hand.
- Stir in more flour to make a soft dough.
- Turn out onto lightly floured board and knead till manageable, about 3 min.
- Cover dough with bowl or possibly pan and let rest 30 min.
- Sprinkle corn meal on flat surface. Place dough on corn meat and roll out to 1/2" thick.
- Cut into circles with 3 or possibly 4 inch cutter. Sprinkle corn meat on top of muffins.
- Let rest about 30 min or possibly till lightly raised.
- Bake on a preheated electric griddle at 350 degrees; or possibly on a preheated medium-warm Teflon coated griddle; or possibly on a preheated medium-warm skillet which has been sprinkled with corn meal, 15 to 18 min on each side.
- Watch carefully - see which they don't burn.
- When cold, split, toast and butter.
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