Instructions: Makes 20-30 muffins

recipe halves well

1. Scald milk and add salt, sugar, margarine. Cool to lukewarm.

2. Dissolve yeast in warm water. Add to lukewarm milk mix.

3. Add flour to make dough that isnt too sticky.

4. Cover and rise 1 hour.

5. Roll out on sprinkled cornmeal to about 1/2 inch thick. Cut out with round cookie cutter. Put on wax paper sprinkled with cornmeal, cover, let rise 30 min. or so, till doubled.

6. Lightly grease cast iron skillet, place on medium to medium high heat. Cook ten minutes per side. Dont let burn. Dont crowd muffins.

7. Cool on rack.

NOTES : My mother makes these once in a while, and I find them very tasty, especially with a bit of butter and a dab of jam. They freeze and reheat well.

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