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CORN MEAL MUFFINS (Fleischmann’s Yeast)
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| 1 3/4 cups | corn meal |
| 4 tablespoons | melted butter |
| 1 1/2 cups | milk, scalded |
| 1 package | Fleischmann‘s Yeast |
| 1 teaspoon | salt |
| 1/2 cup | lukewarm Water |
| 2 tablespoons | brown sugar |
| 2 | eggs, well beaten |
| 3 cups | sifted flour |
Stir the corn meal very slowly into the scalded milk. Mix in salt, brown sugar and melted butter. Cool to lukewarm. Dissolve yeast in luke-warm water and add to lukewarm corn meal mixture. Add eggs and flour, beat well. Fill well-greased muffin pans half full.
Cover and let rise in warm place, free from draft, until light, about 1 hour. Bake in moderate oven at 375° F. about 30 minutes.
Makes 20
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