Hands-on Time: 15-20 minutes
Baking Time: 20 minutes
Yield: 12 muffins
In a medium-size mixing bowl, add yeast to warm water. Let sit for 5 minutes. Add mayonnaise or oil and stir to combine. Add War Eagle mix and stir to combine. Turn out on the floured surface and knead 3-5 minutes, until smooth. Return to an oiled bowl, cover, and light rise 1-1/2 hours.
Wash and dry jar lid bands (the kind for canning jars), regular or wide mouth, and lightly coat with non-stick spray or an oiled paper towel.
After the dough has risen, punch down and roll out on a floured surface. Cut circles using jar lid bands. Leave in the bands and let rise 30 minutes.
Preheat griddle to medium. When hot, sprinkle cornmeal over the surface of the griddle. Place muffin, band side up, on the griddle and cook 8-10 minutes, until golden brown. If browning too quickly, lower heat.
Remove bands, turn muffins over, and cook another 5-8 minutes on the second side.
Cool on rack and store in a plastic bag.