Instructions: Place the yeast and warm water in a deep 1 quart bowl and mix, allowing yeast to dissolve. Set aside for 5 to 10 minutes.

Place the yogurt, vinegar, salt, baking soda, and boiling water in a 3 quart bowl, and mix. Stir in the yeast mixture and 2 cups of the flour. Cover the bowl with a towel and transfer to a warm place to allow the dough to double in size. ( 1 to 2 hours)

After the dough has doubled, remove it from the bowl and place it on a lightly floured board. Add the remaining flour and knead thoroughly, using more flour as needed until the dough is not sticky.

Shape the dough into a ball and place it in a lightly greased 3 quart bowl. Cover with a towel, transfer to a warm place, and allow the dough to rise for an additional 30 minutes.

After the dough has risen, punch it down and and return it to the floured surface. Using a floured rolling pin, roll the dough into a 1/2 inch thick sheet. Using a large cookie cutter or a large drinking glass, cut the dough into circles.

Lightly flour a 15 x 11 inch cookie sheet. Dust both sides of the dough circles with cornmeal, and place them on the prepared sheet. Cover with a towel, and allow the dough to rise for 45 minutes to an hour, or overnight.

Lightly coat a heavy 10 inch iron skillet with nonstick cooking spray. Place half of the muffins in the skillet, and cook over medium high heat for about 10 minutes, or until well browned, turning them once during cooking. Repeat with remaining muffins.

Cool the muffins and split horizontally using two forks back to back. Toast and serve immediately with the topping of your choice or refrigerate them in an airtight container for up to 5 days.

Description: "A pleasant, lightly sour taste from the vinegar and yogurt make these delicious."

NOTES : The taste improves with increased rising time, so when time permits, prepare the dough the evening before and allow it to rise all night. Then youll have fresh muffins at breakfast time.

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