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. ---------------------------------------------------------------------------
Nutrition
Ingredients
