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1
Dissolve yeast in water in a large mixing bowl; let stand 5 minutes.
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2
Combine milk, sugar, salt, and butter in a small saucepan. Cook over medium-low heat, stirring until butter melts. Cool to lukewarm (105 to 115 degrees).
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3
Stir milk mixture, craisins, and 3 cups flour into yeast mixture; beat until smooth.
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4
Add 2-1/2 to 3 cups flour to form a stiff dough.
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5
Turn dough out onto a floured surface, and knead 2 minutes or until dough can be shaped into a ball (dough will be slightly sticky). Place in a well-greased bowl, turning to grease top. Cover and let rise in a warm place (85 degrees) free of drafts, about 1 hour or until doubled in bulk.
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6
Punch dough down, and divide in half. Turn each half out onto a smooth surface heavily sprinkled with cornmeal.
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7
Pat one half of dough into a circle, 1/2 inch thick, using palms of hands; cut dough into rounds with a 2-3/4inch cutter. (Cut carefully, as any leftover dough should not be reused.).
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8
Sprinkle 2 baking sheets with cornmeal. Transfer cut dough rounds to baking sheets, placing 2 inches apart with cornmeal side down (one side of dough should remain free of cornmeal). Repeat process with remaining half of dough.
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9
Cover and let rixe in a warm place (85F), free of drafts, for 30 minutes or until doubled in bulk.
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10
*Using a wide spatula, transfer rounds to a preheated 360 degree, lighlty greased electric skillet. Place cornmeal side down; cook for 6 minutes. Turn and cook 6 additional minutes. Cool on wire racks.
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11
To serve, split muffins and toast until lighlty browned. Store muffins in an airtight container.
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12
* Note: Muffins may be cooked over direct medium-high heat in a skillet. To ease the morning breakfast rush, the muffins can be prepared ahead of time and stored in an airtight container; just split and toast before serving.
