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Cornmeal-Oat English Muffins

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“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
SERVES:
18-24
YIELD:
18-24 muffins
UNITS:
US

Ingredients Nutrition

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.

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