1 1/2 c. warm water
1/2 c. dry milk
3 tbsp. shortening
1 1/2 tsp. salt
2 tbsp. sugar
1 pkg. yeast
1 egg, beaten
4 3/4 c. flour

Mix together as yeast bread. Let rise. Roll to 1/2 inches. Cut with English muffin cutter or large lid. Put cornmeal on baking sheet and let muffins rise slightly.

Bake on low heat on ungreased griddle, approximately 7 minutes on each side. Cook on rack. Split and toast. Enjoy with butter and jam. Makes approximately 16 muffins.