- 1/2 cup powdered milk
- 1 tablespoon sugar
- 1 teaspoon salt
- 1 tablespoon shortening vegetable oil
- 1 1/3 cup warm water
- 2 1/4 teaspoons (1 envelope) dry yeast
- 2 cups all-purpose flour
- ~1/4 cup cornmeal or polenta for sprinklingINSTRUCTIONS (Overnight Version)
- In the morning beat the dough for 3 minutes. Cover with a towel and set aside to rest for an hour.
- Heat a griddle or a large skillet to medium and prepare your molds. If using cans, spray each can with non-stick cooking spray to prevent batter from sticking. Arrange molds on the griddle and sprinkle a pinch of cornmeal inside the mold. Use an ice cream scoop to dish out 1-2 scoops of batter into each ring. Use a couple of teaspoons to help you pull the batter from the center to fill the ring. Sprinkle a pinch of cornmeal over the top of each muffin.
- Cover the griddle with a cookie sheet or if using a skillet, put the lid on and cook 5 minutes. Flip the muffins and cook 4-5 more minutes and remove from heat. Continue with remaining batter remembering to add cornmeal with each new batch.
- To serve, split muffins by inserting a fork around the middle all the way around the muffin and pulling them apart. This is the best way to ensure maximum texture.
adapted from Alton Brown
**Note: Click here for the 1 hours start-to-finish cooking version.
Combine dry ingredients in the bowl of your mixer and mix 30 seconds to combine. Pour in oil and water and mix on medium speed for 3 minutes. Cover with plastic wrap and refrigerate overnight.