| 1 | Dissolve yeast in water in a large mixing bowl; let stand 5 minutes. |
| 2 | Combine milk, sugar, salt, and butter in a small saucepan. |
| 3 | Cook over medium-low heat, stirring until butter melts. |
| 4 | Coll to likewarm (105 to 115 degrees). |
| 5 | Stir milk mixture, raisins, and 3 cups flour into yeast mixture; beat until smooth. |
| 6 | Add 2-?to 3 cups flour to form a stiff dough. |
| 7 | Turn dough out onto a floured surface, and knead 2 minutes or until dough can be shaped into a ball (dough will be slightly sticky). |
| 8 | Place in a well-greased bowl, turning to grease top. |
| 9 | Cover and let rise in a warm place (85 degrees) free of drafts, about 1 hour or until doubled in bulk. |
| 10 | Punch dough down, and divide in half. |
| 11 | Turn each half out onto a smooth surface heavily sprinkled with cornmeal. |
| 12 | Pat one half of dough into a circle, ?inch thick, using palms of hands; cut dough into rounds with a 2-¾inch cutter. |
| 13 | (cut carefully, as any leftover dough should not be reused). |
| 14 | Sprinkle 2 baking sheets with cornmeal. |
| 15 | Transfer cut dough rounds to baking sheets, placing 2 inches apart with cornmeal side down (one side of dough should remain free of cornmeal). |
| 16 | Repeat process with remaining half of dough. |
| 17 | Cover and let rixe in a warm place (85f), free of drafts, for 30 minutes or until doubled in bulk. |
| 18 | Using a wide spatula, transfer rounds to a preheated 360 degree, lighlty greased electric skillet. |
| 19 | Place cornmeal side down; cook for 6 minutes. |
| 20 | Turn and cook 6 additional minutes. |
| 21 | Cool on wire racks. |
| 22 | To serve, split muffins and toast until lighlty browned. |
| 23 | Store muffins in an airtight container. |
| 24 | Note: muffins may be cooked over direct medium-high heat in a skillet. |
| 25 | To ease the morning breakfast rush, the muffins can be prepared ahead of time and stored in an airtight container; just split and toast before serving. |
