1 tbsp. (1 pkg.) yeast
1 c. warm water
1 tsp. salt
2 tbsp. honey
1/4 c. oil
3 c. unbleached white flour
2 tbsp. cornmeal

Proof yeast in warm water with honey. Add salt, oil and flour and stir until smooth. Turn out and knead a little, adding flour as necessary. Roll out on floured surface and cut into 3 1/2 inch circles. (I use a clean tuna can with top and bottom cut out.) Sprinkle half the cornmeal on cookie sheet and place muffins on top. Sprinkle remaining cornmeal over the muffins. Cover and let rise in a warm spot for about 1 hour.

Heat a griddle and place muffins on it but not too close together. Cook over very low heat because they scorch easily. Cook for about 7 minutes on each side, although this varies depending on the type of pan and also on type of stove, so experiment. Serve warm or cool and split and toast them.

OPTION: Add raisins along with the flour.