1 cup sourdough starter
1/4 cup sugar
1 tsp. salt
3/4 cup warm warm water (110~ to 115~F)
1/2 cup warm milk (110~ to 115~F)
2 tbsp. butter, softened
4 1/2 to 5 cups all purpose flour
1/2 cup raisins (optional)
3 to 4 tbsp. cornmeal

In a large mixing bowl combine starter, sugar, salt, water, milk and butter. Gradually beat in flour until a stiff dough forms. Turn dough onto floured surface and knead in remaining flour until dough is smooth and elastic, about 8 to 10 minutes. Knead in raisins. Shape dough into ball and place in greased bowl. Turn dough, greased-side up. Cover. Let rise in warm place (80°F to 85°FF) until dough has doubled in size, about 1 to 1 1/2 hours. Punch down dough. Sprinkle cornmeal on bread board. Roll dough to 3/8-inch thickness. turn dough over to coat both sides with cornmeal. Cut dough into 3-inch rounds. Roll trimming and cut again. Preheat griddle on setting 5. Cook 6 to 8 muffins at a time 20 to 30 minutes, or until firm and golden brown. Turn every 10 minutes. Repeat with remaining rounds. Serve split and toasted.

Yield: About 18 muffins.