Title: Charls english muffins
 Categories: Breadmaker, Breads, Low-fat, Bread-baker
      Yield: 1 Servings
 
    1/2 c  Milk; scalded
    1/4 c  Shortening
  1 1/2 ts Salt
      1 tb Sugar
    1/2 c  Water ; room temperature
      1 pk Yeast
      3 c  Flour;  sifted
      4 tb White cornmeal
 
  Combine milk, shortening, salt and sugar.  Cool to lukewarm by adding
  water. Dissolve yeast as directed on package. Add to milk mixture and
  stir well. Add flour and mix until a soft dough is formed. Roll out
  on floured board to 1/4 inch thickness.  Cut with a 3 1/2 inch round
  cutter. Place on a baking sheet that has been sprinkled with 2
  tablespoons cornmeal. Sprinkle tops of muffins with additional 2
  tablespoons cornmeal.
  
  Let rise in a warm place(85-90 degrees) until double in bulk-about 1
  hour.
   Bake slowly on a hot, ungreased griddle until brown, about 7 minutes
  on each side. Split muffins, toast and serve with butter and
  marmalade.
  
  >From:  TLMVC@aol.com