|Milk||1 Cup (16 tbs) (Low Sodium Low Fat)|
|Low sodium low fat milk||1 Cup (16 tbs) (at the boiling point)|
|Lemon juice||1 Tablespoon|
|Fresh lemon juice||1 Tablespoon|
|Butter margarine||3 Tablespoon|
|Unsalted butter/Corn oil margarine||3 Tablespoon|
|Active dry yeast||1 Tablespoon (1 package)|
|Lukewarm water||1⁄4 Cup (4 tbs) (110 to 115 Degree F)|
|Cream of tartar||1⁄8 Teaspoon|
|Unbleached flour||4 Cup (64 tbs), sifted|
|Unbleached white flour||4 Cup (64 tbs), sifted|
|Cornmeal||1⁄2 Cup (8 tbs)|
1.In a large mixing bowl, mix together hot milk, honey, lemon juice and butter or margarine in and let cool .
2.Add yeast to water and let stand for 5 minutes.
3.Add yeast mixture to the milk mixture.
4.In a small mixing bowl, mix together egg and cream of tartar.
5.Beat with a fork or a wire whisk and add to the milk mixture. Blend well.
6.Gradually add in the flour, a little at a time.
7. Knead dough in the bowl until well mixed.
8.Place on a floured board and knead until shiny and elastic.
9.Wash, dry and grease the bowl in which you were mixing the dough.
10. Into this bowl place the dough and cover with tea towel.
11.Let rise and double in bulk for about 1to 1 1/2 hours in a warm spot.
12.On the floured surface, knead and punch in the dough ball.
13.Allow dough to rest for 2 minutes.
14.Sprinkle 2 cookie sheets with half of the cornmeal.
15. Roll out the dough into a large circle 1/4 inch thick and using a biscuit cutter cut into 3-1/2-inch rounds.
(The lid from a wide-mouth jar will also work.)
16.Cut out 12 muffins and place them on the cornmeal-sprinkled cookie sheets.
17.Remaining dough can be formed into a ball and rolled out again.Repeat to get 20 muffins.
18.Dust each muffin with cornmeal .
19. Cover muffin pans with tea towel and let double in height in a warm place.
20.Using a lightly greased griddle, cook muffins on medium heat for 8 to 10 minutes.
21. Cool muffins on a rack.
22. Slice muffin in half, toast and serve.