| Amazingly easy and incredible served fresh, hot and toasty. |
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| 12 servings |
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[1]
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1
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package
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active dry yeast
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[2]
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1 1/2
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cups
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milk
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[3]
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1
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tablespoon
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sugar
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[4]
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1
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teaspoon
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salt
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[5]
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2 1/2
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cups
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all-purpose flour
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[6]
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1
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eggs (beaten)
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[7]
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1/8
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teaspoon
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baking soda
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[8]
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oil (for griddle)
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1. Heat milk until lukewarm, add yeast and let stand for 5 minutes.
2. Add sugar and salt; stirring until dissolved.
3. Add flour and beat until smooth batter.
4. Cover and let batter rise 2 hours or until doubled in bulk.
5. Stir to deflate; add egg and baking soda; continue stirring until smooth.
6. Lightly oil hot griddle and pour 1/4 cup of batter per muffin.
7. Cook until browned, turn and brown opposite side.
Using large egg rings will ensure evenly shaped muffins. A very light sprinkle of corn meal onto griddle before pouring batter will enhance traditional taste and appearance.
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