HOMEMADE RAISIN ENGLISH MUFFINS

3 to 4 cups all-purpose flour, divided use
2 packages active dry yeast
2 tablespoons sugar
1 teaspoon salt
1 cup milk
1/4 cup water
2 tablespoons raisins
About 1/3 cup cornmeal

Combine 1 1/2 cups flour with yeast, sugar and salt in larger mixer bowl; set aside.

In small saucepan, heat milk, water and oil until warm (about 120 to 130 degrees F). Pour into dry ingredients and mix until smooth. Stir in enough remaining flour to make a soft dough.

Turn out onto floured board and knead in raisins. Continue to knead an additional 2 to 3 minutes until dough is smooth and satiny. Cover; let rest 30 to 40 minutes.

Meanwhile, sprinkle several tablespoons cornmeal onto waxed paper; set aside.

On floured board, roll out dough to about 1/2-inch thickness. Cut into muffins with a 3 to 4-inch round cutter (a 7-ounce tuna can with the ends removed works well). Transfer muffins onto waxed paper. Sprinkle remaining cornmeal on tops of muffins. Cover; let rest 30 to 40 minutes or until slightly raised.

Bake muffins on a lightly greased skillet or griddle over low heat (on stovetop) until golden brown, 8 to 10 minutes on each side. Cool muffins on wire racks.

Makes about 12 muffins
From: Recipelink.com
Source: Recipe booklet: The Best of Country Baking Recipes. Classic Recipe Series No. 2, 1987