1 cup milk
2 tbsp. white sugar
1 package (.25 oz.) active dry yeast
1 cup warm water (110° F)
¼ cup melted shortening
3 cups (515g) Multi Purpose Flour
2 cups (205g) White Bread Flour
1 tsp. salt
Warm milk in a small saucepan until it bubbles, remove from heat. Mix in sugar, stirring until dissolved. Let cool until lukewarm.
In a small bowl, dissolve yeast in warm water. Let stand until creamy, about 10 minutes.
In a large bowl, combine the milk, yeast mixture, shortening and 3 cups flour. Beat until smooth. Add salt and rest of flour, or just enough to make a soft dough. Knead until smooth, approximately 5 min. or less. Place in greased bowl, cover, and double in size.
Punch down. Roll out to about 1/2 inch thick. Cut rounds with a biscuit cutter. Line a baking sheet with parchment or wax paper. Sprinkle cornmeal on the parchment/wax paper and place muffin rounds on baking sheet, dust tops of muffins with cornmeal. Cover and let rise 1/2 hour or so.
Heat griddle to 350° and lightly spray with cooking spray. Cook muffins on griddle about 10 minutes on each side. Keep baked muffins in a warm oven until all have been cooked. Allow to cool.
Muffins can be stored in Ziploc bags. To use, split and toast.