1 c. boiling water and 3 tbsp. dry milk
1 pkg. dry yeast or 1 cake
1/4 c. lukewarm water
1 1/2 tbsp. honey or sugar
3 tbsp. butter
1 scant tbsp. vinegar
2 tsp. salt
4 c. flour, unbleached
Farina or cornmeal

(Or 1/2 cup scalded milk and 1/2 cup boiling water).

Dissolve yeast in 1/4 cup lukewarm water. In large bowl, combine other ingredients except flour and dry milk, if used, and cool to lukewarm. Add yeast and stir well. Mix in flour and dry milk and stir until dough leaves sides of the bowl. Grease bowl and turn dough until all sides are greased. Cover and let rise until double, about an hour. Place on lightly floured board and roll out with rolling pin.

Cut using 4 inch round cutter or can top. Let rest for 10 minutes. Preheat skillet to 325-340 degrees (electric frying pans may vary). Sprinkle skillet lightly with farina or cornmeal. Carefully place muffins and cover with lid. Cook 5-6 minutes or until brown and turn. Cook another 5-6 minutes and place on rack to cool. Yield: 12-14 muffins.