ENGLISH MUFFINS                 Makes about 18 muffins 

1 cup milk
2 tablespoons sugar
1 teaspoon salt
3 tablespoons Fleischmann's Margarine
1 cup warm water (105-115 F.)
1 package Fleischmann's Active Dry Yeast
5 to 6 cups unsifted flour Corn meal

    Scald milk; stir in sugar, salt and Fleischmann's Margarine.  
Cool to lukewarm.  Measure warm water into large warm bowl.  
Sprinkle in Fleischmann's Yeast; stir until dissolved.  Stir in 
lukewarm milk mixture and 3 cups flour; beat until smooth.  Add 
enough additional flour to make a stiff dough.  Turn out onto 
floured board; knead about 2 minutes, or until dough is 
manageable and can be formed into a ball.  (Dough may be 
slightly sticky.)  Place in greased bowl, turning to grease top.  
Cover; let rise in warm place, free from draft, until doubled in 
bulk, about 1 hour.
    Punch dough down; divide in half.  On a board heavily 
sprinkled with corn meal, pat each half of dough into a 1/2-inch 
thickness.  Cut into circles with a floured 3-inch cookie 
cutter.  Place on ungreased baking sheets about 2 inches apart.  
Cover; let rise in warm place, free from draft, until doubled in 
bulk, about 1/2 hour.
    Place on a lightly greased medium-hot griddle or skillet, 
corn meal side down.  Bake until well browned, about 10 minutes 
on each side.  Cool on wire racks.
    To serve, split muffins in half and toast.