FOUR GRAIN ENGLISH MUFFINS

4 to 4 1/2 cups all-purpose flour, divided use
1 package Red Star Active Dry Yeast or Qulck-Rlse Yeast
1/2 cup whole wheat flour
1/2 cup wheat germ
1/2 cup quick rolled oats, uncooked
1 cup nonfat dry milk solids
3 tablespoons sugar
2 teaspoons salt
2 cups water
1/4 cup oil
1/4 cup cornmeal

In large mixer bowl, combine 2 cups all-purpose flour, yeast, whole wheat flour, wheat germ, oats, dry milk, sugar and salt; mix well.

In saucepan, heat water and oil until very warm (120-130 degrees F). Add to flour mixture. Blend at low speed until moistened; beat 3 minutes at medium speed. By hand, gradually stir in enough remaining all-purpose flour to make a firm dough. Knead on floured surface, 5 to 8 minutes. Place in greased bowl, turning to grease top. Cover; let rise in warm place until double, about 1 hour (30 minutes for Quick-Rise Yeast).

Punch down dough. On surface sprinkled with cornmeal, roll dough to 1/2-inch thickness. With biscuit or cookie cutter, cut into 3-inch circles. Place muffins on ungreased cookie sheets. Cover; let rise in warm place until double, about 30 minutes (15 minutes for Quick-Rise Yeast).

Bake on lightly oiled fry pan (on stovetop) or electric griddle at 325 degrees F for about 8 minutes on each side until deep golden brown. Cool.

To serve, split and toast.

Makes 18-20 muffins
Source: Red Star Active Dry Yeast Packet