Cornmeal-Oat English Muffins

Submitted by Kitsune

"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!"

 

• Ready In: 30mins
• Ingredients: 9
• Yields: 18-24 muffins
• Serves: 18-24

ingredients

• 2 (1/4 ounce) packages active dry yeast
• 2 cups warm water, 105 F-115 F (too cool and yeast won't activate, too warm and you kill the yeast)
• 1⁄2 cup shortening, softened
• 1 tablespoon sugar
• 2 teaspoons salt
• 1⁄2 cup yellow cornmeal
• 1 cup rolled oats (old fashioned or quick)
• 5 - 5 1⁄2 cups bread flour or 5 -5 1/2 cups unbleached all-purpose flour
• cornmeal, for dusting baking sheets

directions

1. In a large bowl, dissolve yeast in water; let stand 5 minutes until yeast foams.
2. Add shortening, sugar, salt, cornmeal, oats, and 1 cup flour; beat until smooth.
3. 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. On floured surface, roll out to 1/4" to 3/8" thickness.
5. Cut into rounds with floured 4" cutter (or tuna can).
6. Place on ungreased baking sheets sprinkled with cornmeal.
7. Sprinkle cornmeal on top of rounds.
8. Let rise in a warm place for 30 minutes, or until light.
9. With spatula, carefully move muffins onto a preheated griddle or electric fry pan, about 360°F.
10. Bake for 7 minutes on each side until light golden brown.
11. Let cool.
12. Split, toast, and enjoy.