CAST IRON MUFFIN PAN RECIPES

Steps:

• Preheat oven to 425 degrees Fahrenheit. Grease 2 (6-cup) Cast Iron Muffin Pans with butter or shortening and place them in the oven for 10 minutes as it preheats.
• Combine the flour and salt in a medium bowl. In a small bowl, beat the eggs until foamy; add milk, stirring to combine. Gradually add the milk mixture to flour mixture, stirring just until blended. Stir in the melted butter.
• Fill the wells of the prepared muffin pans two-thirds full with batter. Bake until browned, 32-35 minutes. They should have hollow centers when they come out of the oven. 
• For an extra kick: Turn them over and make a split in the bottoms. At the table, fill the centers with gravy or jelly, depending on the meal, or you can simply dollop gravy or jelly on top.

Steps:

• Combine milk, sugar, and water in a microwave safe bowl and mix well. Microwave at 30 second intervals until the mixture is between 105 degrees and 109 degrees F. Mix in the yeast and set aside for 15 minutes. 
• Combine the milk mixture with 1 ½ cups of flour and 1 tablespoon shortening and beat until smooth. Add the salt and remaining flour. Continue to beat until dough pulls from the sides of the bowl. 
• Place dough in a greased bowl and cover. Allow to rise in a warm place until doubled in size, about 1-2 hours. 
• Remove dough to a floured work surface and roll to ½ inch thick. Using a small glass jar lid or biscuit cutter, cut muffins into rounds. Sprinkle with cornmeal and allow to rise for 30 minutes, or freeze until ready to use. * 
• Gradually heat griddle over medium heat for 3-5 minutes. Spray with cooking spray and griddle the muffins for 8-10 minutes per side or until lightly browned. If using frozen dough, remove from freezer and place in a warm spot for 30 minutes prior to griddling.