3 cups all-purpose flour
1 tablespoon sugar
1 envelope FLEISCHMANN’S RapidRise Yeast
1 teaspoon salt
2 cups very warm water (120o to 130oF)
3 tablespoons butter or margarine, softened
Yellow cornmeal
In a large bowl, combine 1 cup flour, sugar, undissolved yeast and salt. Gradually add water and butter to flour mixture. Beat 2 minutes at medium speed of electric mixer, scraping bowl occasionally. Add 1 cup flour; beat 2 minutes at high speed. Stir in remaining flour to make a thick batter. Cover; let rest 10 minutes.
Heat a lightly greased griddle or skillet to medium (350oF). Place lightly greased 3-1 / 2-inch cookie cutters on skillet. Spoon 1 / 3 cup batter into cookie cutters; spread batter into shape. Sprinkle with cornmeal. Cook muffins for 5 minutes. Carefully remove cookie cutters. Using pancake spatula, turn over muffins and cook for 5 minutes longer, or until lightly browned. Cool on wire racks.
To serve, split muffins in half and toast.
Per Serving:
Serving size: 1 muffin
Serving weight: 3.2 ounces
Calories 170; Total fat 4 g; Saturated fat 2 g;
Cholesterol 10 mg; Sodium 270 mg; Carbohydrates 30 g; Dietary fiber 1 g; Sugars 2 g; Protein 4 g