Title: Muffins ( English )
Categories: Muffins
Yield: 10 muffins

MMMMM---------------------------SPONGE--------------------------------
1/4 c Warm Water (110oF)
1 pn Sugar
1 pk Active Dry Yeast
1 1/2 c Warm Milk (110oF)
2 tb Unsalted Butter, cut in
Small pieces and softened
1 tb Honey
2 1/2 c All-Purpose Flour

MMMMM---------------------------DOUGH--------------------------------
1 1/4 ts Salt
2 1/4 c All-Purpose Flour
Cornmeal

Sponge:
Butter a 4 quart mixing bowl. In a small bowl, combine warm water and
pinch sugar. Sprinkle yeast over water mixture. Let stand until yeast
dissolves and bubbles. While yeast is dissolving, in buttered bowl
combine warm milk, butter and honey. Stir until butter is almost
melted. Stir in 2 1/2 cups flour and dissolved yeast. Beat on high
speed for 3 minutes. Cover and let rise in warm place until doubled,
about 30 minutes.

Dough:
Butter a 4 quart bowl. Stir salt into bread mixture. Stir in enough of
remaining flour with a wooden spoon until dough forms a ball. Turn
dough out onto a well-floured surface. Knead until smooth and
elastic, about 8-10 minutes, adding enough of remaining flour to keep
dough from sticking. Place dough in buttered bowl, turning once to
butter surface.

Cover and let rise in a warm place until double, about 45 minutes.
Punch dough down. Divide dough in half. Sprinkle board generously
with cornmeal. Turn dough out on board. Sprinkle cornmeal over top of
dough. Gently roll half the dough at a time 1/2" thick. Cut with a
floured biscuit cutter into 3" rounds. Repeat with remaining half of
dough. Knead, reroll, and cut dough scraps once, if desired. Arrang
dough rounds on ungreased baking sheets 2" apart.

Cover and let rise in a warm place until double, about 30 minutes.
Heat a lightly oiled, nonstick griddle or skillet over medium-high
heat. Lift some of the dough rounds with a spatula onto griddle. Cook
for 2 minutes on each side. Reduce heat to medium. Cook, turning
every few minutes, 13-18 minutes until done in crnter. Cool on racks.
Repeat cooking remaining muffins. Split muffins in half crosswise
with the tines of a fork.

Source: Victoria Magazine, January 1994