Ingredients
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2
-
2
-
1/2
-
1
-
2
-
1/2
-
1
-
5 - 5 1/2
-
-
-
-
-
-
-
Directions
Cornmeal-Oat English Muffins, Much tastier than store bought This is from Great Whole Grain Breads by Beatrice Ojakangas The recipe says it makes 18 but I got 24 out of it, I might have made them thinner than called for A clean tuna can works great for cutting out the dough These should keep for a few days on the shelf, freeze whatever you aren’t going to use right away The hubby and I ate 4 of them the first day!
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Steps
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1
Done
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In a Large Bowl, Dissolve Yeast in Water; Let Stand 5 Minutes Until Yeast Foams. |
|
2
Done
|
Add Shortening, Sugar, Salt, Cornmeal, Oats, and 1 Cup Flour; Beat Until Smooth. |
|
3
Done
|
Gradually Add Remaining Flour to Make a Stiff Dough, Beating Well After Each Addition ( I Added It 1 Cup at a Time). Dough Will Be Quite Stiff at End. I Did not Use a Mixer, Just a Wooden Spoon and a Slow and Steady Pace. |
|
4
Done
|
on Floured Surface, Roll Out to 1/4" to 3/8" Thickness. |
|
5
Done
|
Cut Into Rounds With Floured 4" Cutter (or Tuna Can). |
|
6
Done
|
Place on Ungreased Baking Sheets Sprinkled With Cornmeal. |
|
7
Done
|
Sprinkle Cornmeal on Top of Rounds. |
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8
Done
|
Let Rise in a Warm Place For 30 Minutes, or Until Light. |
|
9
Done
|
With Spatula, Carefully Move Muffins Onto a Preheated Griddle or Electric Fry Pan, About 360f. |
|
10
Done
|
Bake For 7 Minutes on Each Side Until Light Golden Brown. |
|
11
Done
|
Let Cool. |
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12
Done
|
Split, Toast, and Enjoy. |
