Categories: Breads, Breakfast 
      Yield: 18 muffins 
  
      1 pk Dry yeast 
      1 c  Water; warm (105 to 115f) 
      1 c  Milk 
      2 tb Sugar 
      1 ts Salt 
      3 tb Butter (or marg.); softened 
      1 c  Raisins 
  5 1/2 c  All-purpose flour;(to 6cups) 
           Cornmeal 
  
  Dissolve yeast in water in a large mixing bowl; let stand 5 minutes. 
   
  Combine milk, sugar, salt, and butter in a small saucepan.  Cook over 
  medium-low heat, stirring until butter melts.  Coll to likewarm (105 to 115 
  degrees). 
   
  Stir milk mixture, raisins, and 3 cups flour into yeast mixture; beat until 
  smooth.  Add 2-1/2 to 3 cups flour to form a stiff dough. 
   
  Turn dough out onto a floured surface, and knead 2 minutes or until dough 
  can be shaped into a ball (dough will be slightly sticky). Place in a 
  well-greased bowl, turning to grease top.  Cover and let rise in a warm 
  place (85 degrees) free of drafts, about 1 hour or until doubled in bulk. 
   
  Punch dough down, and divide in half.  Turn each half out onto a smooth 
  surface heavily sprinkled with cornmeal.  Pat one half of dough into a 
  circle, 1/2 inch thick, using palms of hands; cut dough into rounds with a 
  2-3/4inch cutter. (Cut carefully, as any leftover dough should not be 
  reused.) 
   
  Sprinkle 2 baking sheets with cornmeal.  Transfer cut dough rounds to 
  baking sheets, placing 2 inches apart with cornmeal side down (one side of 
  dough should remain free of cornmeal).  Repeat process with remaining half 
  of dough.  Cover and let rixe in a warm place (85F), free of drafts, for 30 
  minutes or until doubled in bulk. 
   
  Using a wide spatula, transfer rounds to a preheated 360 degree, lighlty 
  greased electric skillet.  Place cornmeal side down; cook for 6 minutes. 
  Turn and cook 6 additional minutes.  Cool on wire racks. 
   
  To serve, split muffins and toast until lighlty browned.  Store muffins in 
  an airtight container. 
   
  Note: Muffins may be cooked over direct medium-high heat in a skillet. 
   
  To ease the morning breakfast rush, the muffins can be prepared ahead of 
  time and stored in an airtight container; just split and toast before 
  serving. 
   
  SOURCE: Southern Living Magazine, sometime in 1980. Typed for you by Nancy 
  Coleman