Muffin Dough:
4 ½ to 5 ½ cups flour 1 cup water
1 cup enriched cornmeal 1 cup milk
2 TBS. sugar ¾ cup butter or margarine
2 tsp. Salt 1 egg, beaten
1 pkg. (Tablespoon) active dry yeast
In large bowl, combine 3 cups flour, ¾ cup cornmeal, sugar, salt & undissolved yeast. In small saucepan, combine water, milk and ¼ cup butter. Heat on low heat until liquids are warm. Butter may not melt completely. Add to dry ingredients; mix well. Add enough remaining flour to make soft dough. Knead on lightly floured surface 8-10 min. or until dough is smooth & satiny.
Grease 14-inch diameter, 2-inch deep round pizza pan, or cookie sheet. Sprinkle with 2 TBS. cornmeal. Roll out dough to pan diameter. Place in prepared pan. Brush with beaten egg; sprinkle with remaining 2 TBS. cornmeal. Cover; let rise in warm place ~ 1 hour or until double in size. Heat oven to 400°. Bake about 15 minutes or until golden brown. Remove from pan; cool completely on wire rack. Cut cooled muffin in half horizontally. Set oven to broil. Place 1 muffin half cut side up on cookie sheet. Broil 5 inches from heat about 1 minutes or until toasted. Spread with about ¼ cup butter or margarine if desired.
Topping for half muffin:
1 dozen eggs 2 TBS. butter or margarine
¾ cup milk 1 Cups diced cooked ham
One 12 oz. pkg. American cheese slices or 2 cups Shredded cheddar cheese.
In large bowl, beat together eggs and milk. In medium skillet, heat butter until it begins to bubble. Pour in egg mixture. Cook over medium-high until eggs are soft set.
To assemble: Sprinkle 1 cup ham evenly over toasted muffin half. Top with scrambled eggs and remaining ham. Layer cheese over eggs. Return to broiler: Broil 1 minute or until cheese is melted. Cut into wedges to serve. Recipe can be cut in half. Muffin can be frozen to use later.
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