ENGLISH MUFFINS

1 package active dry yeast
1 cup warm water (105 to 115°)
2 teaspoons salt
1 teaspoon sugar
1/4 cup shortening
3 cups all-purpose or unbleached flour
2 tablespoons cornmeal
Margarine or butter

Dissolve yeast in warm water in large bowl. Add salt. sugar, shortening and flour. Stir until smooth. Roll dough 1/4 inch thick on floured surface. Cut into 3-1/2 inch circles.
Sprinkle ungreased cookie sheet with 1 tablespoon of the cornmeal; place circles on cookie sheet. Sprinkle remaining cornmeal over circles. Cover; let rise in warm place until light. about 1 hour. (Dough is ready if indentation remains when touched.)
Heat ungreased electric griddle or skillet to 375 degrees: Transfer circles to griddle. Cook 7 minutes on each side; cool. To serve, split. toast and spread with margarine and, if desired, marmalade.
10 to 12 muffins.

*If using self-rising flour. omit salt