Cornmeal Oat English Muffins Recipes

ENGLISH MUFFINS

Steps:

• Warm the milk in a small saucepan until it bubbles, then remove from heat. Mix in the sugar, stirring until dissolved. Let cool until lukewarm. In a small bowl, dissolve yeast in warm water. Let stand until creamy, about 10 minutes.
• In a large bowl, combine the milk, yeast mixture, shortening and 3 cups flour. Beat until smooth. Add salt and rest of flour, or enough to make a soft dough. Knead. Place in greased bowl, cover, and let rise.
• Punch down. Roll out to about 1/2 inch thick. Cut rounds with biscuit cutter, drinking glass, or empty tuna can. Sprinkle waxed paper with cornmeal and set the rounds on this to rise. Dust tops of muffins with cornmeal also. Cover and let rise 1/2 hour.
• Heat greased griddle. Cook muffins on griddle about 10 minutes on each side on medium heat. Keep baked muffins in a warm oven until all have been cooked. Allow to cool and place in plastic bags for storage. To use, split and toast. Great with orange butter, or cream cheese and jam.

SWEET CORNMEAL MUFFINS

Steps:

• In a small bowl, combine the sugar, oil, egg, and milk. In another bowl, combine dry ingredients; stir in sugar mixture just until moistened. , Coat four muffin cups with cooking spray or use paper liners. Divide batter among muffin cups. Bake at 400° for 15-18 minutes or until lightly browned.

OATMEAL MUFFINS RECIPE BY TASTY

Steps:

• Preheat oven to 350˚F (180˚C).
• Mash banana in a large bowl until smooth and mix in all wet ingredients. Stir in dry ingredients until thoroughly mixed.
• Pour batter into greased muffin tin, filling each tin about ⅔ full.
• Top each muffin with toppings.
• Bake for about 30 minutes or until a toothpick comes out clean.
• Enjoy!

CORNMEAL MUFFINS

Steps:

• In a small bowl, combine the dry ingredients. Make a well in the center. Add the remaining ingredients; stir just until blended. Spoon into greased muffin cups. , Bake at 400° for 20 minutes or until a toothpick comes out clean. Remove to a wire rack; serve warm.

EASY OATMEAL MUFFINS

Steps:

• Preheat oven to 425 degrees F (220 degrees C). Grease muffin cups or line with paper muffin liners.
• In a small bowl, combine milk and oats; let soak for 15 minutes.
• In a separate bowl, beat together egg and oil; stir in oatmeal mixture. In a third bowl, sift together flour, sugar, baking powder and salt. Stir flour mixture into wet ingredients, just until combined. Spoon batter into prepared muffin cups until cups are 2/3 full.
• Bake in preheated oven for 20 to 25 minutes, until a toothpick inserted into the center of a muffin comes out clean.

CORNMEAL-OAT ENGLISH MUFFINS

Steps:

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

OATMEAL CORNBREAD MUFFINS

Steps:

• Preheat oven to 400.
• Mix together oats, cornmeal, baking powder, seasoning, and salt.
• In another bowl, beat the eggs then add the milk and oil.
• Add the sugar and mix well.
• Pour the egg mixture into the oat mixture and stir to just lightly combine.
• Pour into sprayed muffin tins and bake for around 20 minutes.
• Don't use muffin or cake wrappers in your tins or the outsides of your muffin won't get that nice crunchy outside.