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Raisin English Muffins
1 package dry yeast
1 cup warm water -- 105° to 115°
1 cup milk
2 tablespoons sugar
1 teaspoon salt
3 tablespoons butter or margarine -- softened
1 cup raisins
5 1/2 cups all-purpose flour -- up to 6 cornmeal

Dissolve yeast in warm water in a large bowl; let stand 5 minutes. Combine milk, sugar, salt, and butter in a saucepan; heat until butter melts.

Cool to 105° to 115°. Stir milk mixture, raisins, and 3 cups flour into yeast mixture; beat until smooth. Stir in enough remaining 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°), free from drafts, 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 dough into a circle, 1/2-inch thick, using palms of hands; cut dough into rounds with a 2 3/4-inch cutter. (Cut carefully, as leftover dough should not be reused.)Sprinkle 2 baking sheets with cornmeal.

Transfer dough rounds to baking sheets, placing 2 inches apart with ornmeal side down (one side of dough should remain free of cornmeal).

Repeat process with remaining half of dough. Cover and let rise in warm place, free from drafts, 30 minutes or until doubled in bulk. Using a wide spatula, transfer rounds to a preheated, lightly greased electric skillet (360°F).

Place rounds, cornmeal side down, in skillet; cook 6 minutes. Turn and cook an additional 6 minutes. Cool on wire racks. To serve, split muffins and toast until lightly browned. Store muffins in an airtight container.

Yield: 16 muffins.

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