Delicious Cornmeal-Oat English Muffins Recipe
Ladies and gentlemen, allow me to introduce you to a staple of British cuisine – the English muffin! This versatile bread is great for breakfast, lunch, or dinner. It can be eaten plain or toasted with butter, jam, or honey. But today, I am here to share with you a recipe that elevates the classic English muffin by incorporating cornmeal and rolled oats.
These Cornmeal-Oat English Muffins are healthier than traditional white flour muffins and add extra goodness to your morning breakfast routine. The combination of cornmeal and oats gives these muffins a texture that is crisp on the outside and fluffy on the inside.
As we all know, starting our day with a healthy meal sets us up for success. And what could be better than having freshly baked homemade English muffins? With this recipe, you’ll have warm, homemade muffins on your plate in no time.
Get ready to roll up your sleeves and create something deliciously different. Let’s get started on making these irresistible Cornmeal-Oat English Muffins!
Why You’ll Love This Recipe
There are a million recipes out there for English muffins, but this one stands out above the rest. Why, you ask? Well, let me tell you!
First and foremost, these Cornmeal-Oat English Muffins are healthier than your standard muffin recipe. By substituting some of the all-purpose flour with wholesome rolled oats and yellow cornmeal, you get a muffin that packs a more nutritious punch without sacrificing taste.
Not only are they healthier, but these muffins are also incredibly easy to make. With just a few simple steps, you’ll have fresh, homemade English muffins in no time. Plus, using active dry yeast ensures that your muffins will be fluffy and light.
But perhaps the best reason to love this recipe is the versatility it offers. You can substitute some of the flour with whole wheat or corn flour for a different spin on the classic English muffin taste. Or try adding in some sourdough starter for tangy flavor notes.
This recipe is perfect for those who are health-conscious, baking novices or simply love experimenting with new variations. So why settle for store-bought English muffins when you can easily whip up your own delicious and nutritious version at home? Give this Cornmeal-Oat English Muffin recipe a try – your taste buds will thank you!
Here are the ingredients you need to make homemade Cornmeal-Oat English Muffins:
- 1 cup warm water
- 1 tsp active dry yeast
- 2 tablespoons shortening
- 1 tablespoon granulated sugar
- 1 teaspoon salt
- ¼ cup yellow cornmeal
- ¼ cup rolled oats
- 1 cup bread flour
- ½ cup all-purpose flour
These simple ingredients can be found in any grocery store, and are likely already somewhere in your kitchen!
The Recipe How-To
Now it’s time to put all the ingredients together and make these delicious Cornmeal-Oat English Muffins!
1. Dissolve the Yeast
In a large bowl, dissolve the active dry yeast in warm water and let it stand for about five minutes, until the yeast foams.
2. Add the Ingredients
Once the yeast has foamed, add shortening, sugar, salt, yellow cornmeal, rolled oats and one cup of bread flour to the bowl. Beat this combination at medium speed for two minutes or until it is smooth.
3. Alternate Flours
Afterward, add in 1/2 cup of all-purpose flour and continue to beat at medium speed for another two minutes. Then gradually add in enough of the remaining bread flour (roughly 1/2 to 1 cup) until the dough comes away cleanly from the side of the bowl.
4. Knead and Let Rise
Lightly flour a surface to knead the dough. Place it on the floured surface and sprinkle some more flour on top. Begin kneading by folding and pushing away from you repeatedly for about five minutes until dough is smooth and elastic.
Cover with a damp towel and let rise for about one hour in a warm place that is free from draft; this step is completed when dough has doubled its size.
5. Shape into Muffins
Divide the dough in half, then divide each half into four equal pieces (or fewer for larger muffins) Roll each piece into a ball then flatten out with your hand until they are about an inch thick.
Preheat your skillet over medium heat while you’re shaping your muffins. Grease your skillet lightly with butter or cooking spray.
Place your muffins onto your skillet keeping some space between them as they will expand while cooking. Cook both sides until golden brown and crispy.
Once cooked, place them on a cooling rack to cool.
7. Serve and Enjoy
After they have cooled down for a bit, split the English muffins with a fork to reveal their signature texture on the inside. Toast them for extra crispiness or straight away add some butter and jam, honey or your favourite toppings.
There you have it! Delicious Cornmeal-Oat English Muffins ready to be served!
Substitutions and Variations
My dear readers, if you wish to add a little twist to this classic recipe, there are various substitutions and variations that can make for a delicious and unique version of these Cornmeal-Oat English Muffins.
To begin with, you can substitute the bread flour and all-purpose flour with whole wheat flour for a healthier bread option. You may also add some wheat bran for extra fiber and texture.
If you prefer a gluten-free option, you can replace the bread flour with gluten-free flour blend. If you are aiming for a vegan recipe, simply swap the shortening with vegetable oil or coconut oil.
For a different taste and texture, try using corn flour or blue cornmeal instead of yellow cornmeal while keeping the rolled oats in the recipe. This substitution will give the muffins a delightful crunchiness and nuttiness.
Sourdough fans may also use their sourdough starter instead of active dry yeast in the recipe. In this case, reduce the amount by half and let the dough sit overnight to develop its tangy flavors.
Additionally, you may sprinkle some sesame seeds, poppy seeds or flaxseeds on top of your muffins before baking them for an extra flavor boost.
Whatever variation you choose to pursue, it’s best to experiment with substitutes in small batches until you find your preferred flavor combination. Because as they say, “Variety is the spice of life”, and who doesn’t love trying new things in their kitchen?
Serving and Pairing
Once your cornmeal-oat English muffins are ready, you’ll want to enjoy them in the best way possible. Here are some serving suggestions and pairing ideas that will enhance the flavor of these homemade marvels.
Firstly, you could simply toast the muffin and spread butter or a luscious jam on it. The texture and slight sweetness of the muffin’s cornmeal and oat combination pair perfectly with fruity jams, honey, or marmalade.
If you prefer a savory option, try slicing the muffin in half and grilling it with grated cheese or cream cheese. You can add slices of ham, bacon or avocado on top for added flavor.
Cornmeal-oat English muffins also work well as a base for open-faced sandwiches. Try topping them with arugula and smoked salmon for a healthy breakfast snack or creating a hearty vegetarian version topped with hummus and roasted vegetables.
For more filling meals, use your English muffins as burger buns. They’re perfect for veggie burgers too! Their natural crunchiness complements any patty’s bold flavor.
To complete your meal, you can also serve your cornmeal-oat English muffins alongside soup or salad. Sourdough soup or tomato soup are ideal matches due to their warmth and delicious flavors that will soothe your taste buds.
In conclusion, these cornmeal-oat English muffins are versatile and adaptable to any dish you desire to try out. So, whether these appetizing gems are eaten toasted with jam in early breakfast time or used as nutritious burger buns throughout the day, their delectable taste is sure to leave an unforgettable mark on your taste buds.
Make-Ahead, Storing and Reheating
Oh, how dreadfully inconvenient it can be when you have to whip up a batch of English muffins from scratch every single morning! Fear not, dear reader, for I have discovered the perfect solution to all your troubles. These homemade Cornmeal-Oat English muffins can be made ahead of time and stored for future use, so you can enjoy a warm, freshly toasted muffin at any time you please.
To make these muffins ahead of time, simply follow the recipe as indicated and let the dough rise as directed. Once the muffin dough has risen, cut it into individual servings and place them on a baking sheet. Let these muffins rise again for approximately 30 minutes or until they have doubled in size. Once fully risen, you may either bake them or store them in the fridge or freezer for later use.
If storing in the refrigerator, line an airtight container with parchment paper and place each muffin inside, separated by parchment paper. These Cornmeal-Oat English muffins will keep in the refrigerator for up to a week.
If storing in the freezer, wrap each muffin individually in plastic wrap and place them all together in an airtight container or resealable freezer bag. Stored this way, these homemade English muffins will keep for up to three months.
When ready to enjoy one of your homemade English muffins, simply toast it under a broiler (be sure to watch carefully!) or split it open and toast it on a griddle until golden brown. Top with butter and jam or transform it into a breakfast sandwich with eggs and bacon – the possibilities are endless!
With this simple make-ahead storage method, you can have fresh Cornmeal-Oat English muffins whenever your heart desires – without any additional fuss!
Tips for Perfect Results
Now that you have learned the recipe for making delicious Cornmeal-Oat English Muffins, it’s time to make sure you get perfect results. Here are some tips to help you in your baking process:
1. Knead the dough well:
For a light and fluffy texture, knead the dough for at least 8-10 minutes. This will activate the gluten in the flour and help create air pockets in the dough, which is what gives the muffins their unique texture.
2. Let the dough rise properly:
Allowing the dough to rise for about an hour in a warm place will ensure soft and fluffy muffins. Make sure to cover the dough with a damp towel while it rises, so it doesn’t dry out.
3. Use fresh yeast:
Using fresh yeast is essential for getting fluffy and perfectly risen muffins. Always check the expiration date before using it; otherwise, it might not activate correctly.
4. Cook at a lower temperature:
Cooking your muffins on medium-low heat allows them to cook through without burning on outside edges. It also ensures that the muffin gets cooked evenly from all sides, avoiding any rawness in the center.
5. Use a fork to split open:
Rather than using a knife to slice open your muffins, use a fork instead. This will create more nooks and crannies for butter or jam to seep into, delivering maximum flavor and enjoyment.
By following these tips, you’ll bake perfect Cornmeal-Oat English Muffins every time!
As you prepare to embark on making these delicious cornmeal-oat English muffins, you may have some questions about the recipe. Here are some frequently asked questions and their answers to help you achieve the best results possible.
Why do you put cornmeal on English muffins?
Most English muffin recipes require adding a layer of semolina or cornmeal to the surface of the raw muffin dough. This step is essential to prevent the muffins from sticking while cooking on the griddle.
What can I put on my English muffin to lose weight?
For this recipe article, I will be sharing some delicious and healthy food options that you can enjoy any time of the day. We will explore the world of spreads and toppings such as creamy hummus, tangy tuna, and mashed avocado. We will also discover the perfect pairings of hard-boiled eggs with pepper, smooth cottage cheese, and mouth-watering mozzarella with fresh tomato slices and basil. Lastly, we will touch on some sweet treats with nut butter and sliced bananas. So, let’s get started on this culinary journey!
What’s the difference between an English muffin and a crumpet?
Crumpets and English muffins are both popular breakfast foods in England, but they have distinct differences. Crumpets are thinner and have small holes on the top, while English muffins are thicker and have a solid top that is cut in half for serving. The origin of crumpets can be traced back to traditional English cuisine and they are often enjoyed during breakfast or tea time.
Are English muffins healthier than bread?
English muffins are a relatively healthier alternative to bread due to their lower content of carbohydrates, fats, and sugar. Although bread has a slightly higher amount of fat compared to English muffins, both options have minimal total fat content, with just 1 gram or less.
In conclusion, this Cornmeal-Oat English Muffin recipe is a must-try for anyone who cares about their health and loves delicious baked goods. Not only does it combine the goodness of cornmeal, rolled oats, and flour, but it also presents a healthier alternative to store-bought muffins.
Through this recipe, you can enjoy homemade muffins with unique textures and flavors that cater to your liking. You can add toppings such as cheese, butter, or jam according to your preference.
Moreover, this recipe is open to multiple variations that you can try out depending on your mood or craving. You can enjoy sourdough English muffins, vegan or gluten-free versions, whole wheat English muffins, or even experiment with different types of flours.
In summary, this recipe offers boundless opportunities to bake delicious and healthy muffins that will leave you satisfied and longing for more. So roll up your sleeves and get ready to indulge in this delightful Cornmeal-Oat English Muffin recipe that promises nothing less than perfection.
Cornmeal-Oat English Muffins Recipe
- 2 (1/4 ounce) packages active dry yeast
- 2 cups warm water, 105 F-115 F (too cool and yeast won't activate, too warm and you kill the yeast)
- 1/2 cup shortening, softened
- 1 tablespoon sugar
- 2 teaspoons salt
- 1/2 cup yellow cornmeal
- 1 cup rolled oats (old fashioned or quick)
- 5 -5 1/2 cups bread flour or 5 -5 1/2 cups unbleached all-purpose flour
- cornmeal, for dusting baking sheets
- 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.
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Brian is a British chef cum food blogger who has been in the kitchen since he was a young lad. Growing up in Manchester, he developed a passion for cooking and a keen eye for the perfect dish. He now runs his own blog and YouTube channel, which is dedicated to sharing his passion for food with the world.