Place the ingredients in the pan of your bread machine following the

manufacturer''s instructions. Use the "dough" or "manual" setting.

After the cycle is complete, transfer the dough to a cornmeal-sprinkled

surface and roll it out until it''s about 1/2-inch thick. Cut out circles

with a floured 3-inch cutter. Re-roll and cut out the leftover dough. Cover

the muffins with a damp cloth and let rest for about 20 minutes.

Heat a frying pan or griddle to very low heat. Do not grease, but sprinkle

with cornmeal. Cook four muffins at a time, cornmeal side down first, for

about 7 minutes a side.

Check after about 3 to 4 minutes to see that the muffins are browning gently

and are neither too dark nor too light; if they seem to be cooking either

too fast or too slowly, adjust the temperature of your pan or griddle.

When the muffins are brown on both sides, transfer them to a wire rack to

cool, and proceed with the rest. If you have two frying pans (or a large

griddle), you''ll be better able to keep up with your rising muffins. Yield:

16 muffins.