** Percentage Daily Values are based on a
2000 calorie diet. *Nutritional Data from USDA SR21 Database. Nutritional information is estimated and may vary.
2. Pour boiling water over all and stir until shortening melts.
3. Let cool to lukewarm. Sprinkle yeast over this; stir to dissolve; let stand until mixture begins to bubble.
4. Add flour and beat. Roll out on floured board to about 3/8-inch thickness.
5. Cut with round cutter, I use clean, empty tuna can.
6. Sprinkle cookie sheets with cornmeal. Set muffins on these, fairly far apart.
7. Let rise to double in bulk. Set griddle or electric frypan to 350~.
8. Sprinkle with cornmeal. Put muffins, rounded side down, on griddle and bake 7 minutes.
9. Turn and bake 7 minutes on the other side. Split with fork, and toast or spread with butter and put under broiler until butter bubbles.
10. These muffins freeze successfully. They should be split with fork before freezing.
11. The recipe may be doubled when preparing muffins for the freezer.
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Dietary Notes:
This recipe is low-sodium with 0mg per serving, low-fat with 0g per serving, low-saturated fat with 0g per serving, low-cholesterol with 0mg per serving and low-calorie with 0 per serving
Food Allergy Information:
This recipe contains potential food allergens and will effect people with Wheat, Yeast, Gluten, Natural Sweeteners allergies.
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