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1 ts Sugar 2 ts Salt
1/4 c Shortening 3 c Flour
Sprinkle yeast over water in a roomy bowl, and mix in remaining ingredients. Flour may be white or up to 1 C. of whole wheat. On a floured surface, roll out dough to about 1/3 inch thickness and cut into circles. I use a wide mouth water glass to cut them out. Arrange on waxed paper which has been sprinkled with corn meal, and allow to rise until doubled. Bake on a preheated griddle over a medium flame until browned on both sides. Some variations: For sweeter muffins, add 2 Tbls. honey or brown sugar. 1/2 C. sauteed sliced onion. Knead in 1 C. grated cheddar cheese. 1/2 rye flour and 1/2 white flour and add caraway seeds.
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