Instructions: TEMPERATURE: 325 F. GRIDDLE 350 F. OVEN

1. SPRINKLE YEAST OVER WATER. DO NOT USE TEMPERATURES ABOVE 110 F MIX WELL. LET STAN 5 MINUTES, ADD SUGAR, STIR UNTIL DISSOLVED. LET STAND 10 MINUTES, THEN STIR AGAIN. SET ASIDE FOR USE IN STEP 3.

2. PLACE SUGAR, SALT, AND SHORTENING IN MIXER BOWL. ADD WATER; STIR UNTIL SHORTENING IS MELTED.

3. SIFT TOGETHER FLOUR AND MILK; ADD TO SUGAR AND SHORTENING MIXTURE. BEAT AT MEDIUM SPEED UNTIL SMOOTH. ADD YEAST SOLUTION.

4. ADD 1/2 OF THE FLOUR MIXTURE; MIX WELL. ADD EGGS, TWO AT A TIME, BEATING WELL AFTER EACH ADDITION. ADD REMAINING FLOUR, BEAT TO FORM A SMOOTH DOUGH.

5. FERMENT: SET IN A WARM PLACE (80 F) 1 1/2 TO 2 HOURS OR UNTIL DOUBLE IN BULK.

6. PUNCH: LET STAND 1 HOUR.

7. MAKE UP: DIVIDE DOUGH INTO 5 BALLS. LET REST 10 MINUTES. ROLL DOUGH TO 1/2 INCH THICKNESS. CUT INTO 20 - 4" CIRCLES.

8. PLACE CUT CIRCLES ABOUT 1 INCH APART ON PANS WHICH HAVE BEEN SPRINKLED LIGHTLY WITH CORNMEAL (ABOUT 1/2 CUP PER PAN).

9. PROOF: AT 80 F FOR 45 MINUTES OR UNTIL DOUBLE IN SIZE.

10. BAKE: BROWN MUFFINS ON LIGHTLY GREASED GRIDDLE 5 MINUTES PER SIDE. PLACE BROWNED MUFFINS ON SHEET PANS; BAKE 15 TO 20 MINUTES.

11. TO SERVE, SPLIT MUFFINS AND TOAST. SERVE IMMEDIATELY. Recipe

SERVING SIZE: 1 MUFFIN

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