Ingredients

The following ingredients have 4 Servings
  • 1 cup milk
  • 1 tbsp granulated sugar
  • 1 tsp salt
  • 1 tbsp unsalted butter
  • 1 packet dry-active yeast (2 1/4 tsp)
  • 1/4 tsp granulated sugar
  • 1/3 cup warm water
  • 2 cups all purpose flour
  • 2 tbsp corn meal (for dusting pan)

Instruction

  • Microwave milk until warm, 1-2 minutes. Next add 1 tablespoon sugar, butter and salt to the milk and stir to combine to dissolve the sugar. Set aside.
  • In separate bowl add warm water, 1/4 tsp sugar and yeast. Let sit for 5 minutes to bloom.
  • Add flour to a large bowl along with the milk mixture and yeast mixture. Mix just until combined. Cover the bowl with plastic wrap and let it rest for 30 minutes.
  • Dust the bottom of a cold cast iron skillet or heavy sauté pad liberally with corn meal. Spray the inside of the rings with nonstick cooking spray and place on top of the cornmeal. Using a 2 oz. scoop (size # 16) scoop batter into rings.
  • Cover pan with lid. Turn stove to medium low heat. Cook about 7 minutes per side. Watch closely to ensure they don't get too brown. Remove the rings before flipping the muffins. Remove the muffins to a cooling rack when thermometer reaches 200°F.
  • Allow the muffins to cool then serve immediately with butter, jam or in a breakfast sandwich!