Golden Cornmeal-Oat Muffins
Experience the delightful warmth and texture of homemade English muffins with this enriched golden cornmeal-oat recipe. Created by Beatrice Ojakangas in 'Great Whole Grain Breads', these muffins are a step up from anything store-bought. Each muffin is packed with wholesome oats and a hint of sweet corn flavor, making them perfect for breakfast or a snack. You'll be pleasantly surprised at how many you yield; while the recipe suggests 18 muffins, you may find you can make 24 by rolling them thinner. For cutting out the dough, a clean tuna can makes the perfect mold. These muffins stay fresh for several days at room temperature, and any extras can be easily frozen for later enjoyment. Just be warned: they're so good that you may be tempted to eat four in one sitting, just like I did!
N/A
Servings
83
Calories
9
Ingredients
Ingredients
Active dry yeast
2 (1/4 ounce) packages (Dissolved in warm water)
Warm water
2 cups (At a temperature of 105°F-115°F)
Shortening
1/2 cup (Softened)
Sugar
1 tablespoon (Granulated)
Salt
2 teaspoons (Fine or medium grain)
Yellow cornmeal
1/2 cup (For mixing and additional for dusting)
Rolled oats
1 cup (Old-fashioned or quick)
Bread flour or unbleached all-purpose flour
5 - 5 1/2 cups (As needed to make a stiff dough)
Cornmeal
For dusting (For baking sheets and tops of muffins)
Instructions
1
In a large mixing bowl, dissolve the active dry yeast in the warm water. Allow the mixture to stand for about 5 minutes until frothy, indicating the yeast is activated.
2
Once the yeast is foamy, add the softened shortening, sugar, salt, yellow cornmeal, rolled oats, and 1 cup of bread flour to the bowl. Use a wooden spoon to mix until the batter is smooth and well combined.
3
Gradually incorporate the remaining flour, one cup at a time, mixing thoroughly after each addition until a stiff dough forms. The dough should be firm but elastic; be patient and mix until fully cohesive.
4
Lightly flour a clean surface and roll out the dough to a thickness of approximately 1/4" to 3/8".
5
Use a floured 4" circular cutter (or a clean tuna can) to cut out rounds from the rolled dough.
6
Arrange the cut muffins onto ungreased baking sheets that have been dusted with cornmeal. Sprinkle additional cornmeal on top of each muffin for extra flavor and texture.
7
Cover the baking sheets with a clean kitchen towel and let the muffins rise in a warm area for about 30 minutes, or until they've doubled in size.
8
Preheat a griddle or electric frying pan to 360°F (180°C). Using a spatula, carefully transfer the risen muffins to the preheated cooking surface.
9
Cook the muffins for approximately 7 minutes on each side, or until they turn a light golden brown and feel firm to the touch.
10
Once done, remove the muffins from the griddle and let them cool completely on a wire rack. When ready to enjoy, split them open and toast to perfection.
Nutrition Information
2.5g
Fat
14.6g
Carbs
2.9g
Protein
Frequently Asked Questions
Frequently Asked Questions
What are Golden Cornmeal-Oat Muffins?
These are enriched homemade English muffins made with cornmeal and oats, offering a superior texture and flavor compared to store-bought versions.
Who is the creator of this recipe?
This recipe was created by Beatrice Ojakangas and featured in her book 'Great Whole Grain Breads'.
How many muffins does this recipe typically yield?
The recipe suggests a yield of 18 muffins, but you can yield up to 24 if you roll the dough slightly thinner.
What can I use to cut the dough if I don't have a circular cutter?
A clean tuna can makes a perfect circular mold for cutting out the dough rounds.
How long do these muffins stay fresh at room temperature?
The muffins stay fresh for several days when stored at room temperature.
Can I freeze these muffins for later?
Yes, any extra muffins can be easily frozen for later enjoyment.
How do I activate the active dry yeast?
Dissolve the yeast in warm water and let it stand for about 5 minutes until it becomes frothy.
What is the ideal water temperature for the yeast?
The water should be between 105°F and 115°F to properly activate the yeast without killing it.
What type of oats should I use?
You can use either old-fashioned rolled oats or quick oats for this recipe.
What kind of flour is recommended?
The recipe calls for bread flour or unbleached all-purpose flour.
How thick should the dough be rolled out?
The dough should be rolled to a thickness of approximately 1/4" to 3/8".
Why is cornmeal used on the baking sheets?
Dusting the sheets with cornmeal prevents sticking and adds extra flavor and texture to the bottom of the muffins.
How long should the muffins rise before cooking?
Cover the muffins and let them rise in a warm area for about 30 minutes, or until they have doubled in size.
What temperature should the griddle be?
Preheat your griddle or electric frying pan to 360°F (180°C).
How long do the muffins cook on the griddle?
Cook the muffins for approximately 7 minutes on each side.
How do I know when the muffins are done?
They are finished when they turn a light golden brown and feel firm to the touch.
Should I bake these in the oven?
No, these are English-style muffins cooked on a griddle or frying pan, not baked in an oven.
How should I serve these muffins?
Once cooled, split them open and toast them to perfection before serving.
How many calories are in one muffin?
Each muffin contains approximately 83 calories.
What is the fat content per muffin?
Each muffin has approximately 2.5g of fat.
How much protein is in each muffin?
There are 2.9g of protein per serving.
How many carbohydrates are in a serving?
Each muffin contains 14.6g of carbohydrates.
Is there sugar in this recipe?
Yes, the recipe uses 1 tablespoon of granulated sugar.
What type of cornmeal is best?
Yellow cornmeal is used both in the batter and for dusting.
What should the consistency of the dough be?
The dough should be stiff, firm, and elastic.
How much shortening is required?
The recipe requires 1/2 cup of softened shortening.
Do I need to grease the baking sheets?
No, the baking sheets should be ungreased but dusted with cornmeal.
How many ingredients are in this recipe?
There are 9 ingredients in total.
Can I use quick-rising yeast instead of active dry?
The recipe specifies active dry yeast; if using quick-rising, the rising times may need to be adjusted.
What size cutter should I use?
A floured 4" circular cutter is recommended.