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Active Dry Yeast (1 tsp)
in one third, or 1/2 cup of warm
Water (1/2 cup)
. Allow it to sit for a few minutes until it’s somewhat frothy in appearance.
Whole Wheat Flour (1 1/2 cups)
All-Purpose Flour (2 1/2 cups)
Coarse Salt (1 tsp)
in a large mixing bowl and mix well with a fork. Add the yeast mixture and the remaining warm
Water (1 cup)
. Stir to make a sticky dough.
Empty the bowl onto a well-floured surface and knead for 5 to 10 minutes, adding more flour as needed to create a smooth, firm ball of dough.
Clean out the mixing bowl and grease with
Vegetable Shortening (to taste)
. Place the dough ball in the bowl and cover tightly with plastic wrap. Refrigerate overnight.
The next morning, grease a large cookie sheet with shortening and sprinkle generously with
Cornmeal (to taste)
. Remove the dough from the refrigerator and remove from the bowl.
Divide the dough into ten equal pieces. If you have a kitchen scale you can use that to ensure the muffins will be the exact same size.
Roll each piece into a ball and flatten between your palms, forming a disc about three inches across. Place each disc on the cookie sheet at least an inch apart. Cover lightly with plastic wrap and let rise for at least 2 hours.
Once the dough has risen, you are ready to cook the muffins.
Heat a large frying pan or cast iron skillet over medium heat. When hot, scoop about a tbsp of shortening into the pan and tilt it so it melts evenly over the pan. Carefully place muffins cornmeal-side down, and cook for 8 minutes on low.
Flip the muffins over and press down on them gently with the back of the spatula. Cook for another 8 minutes. Repeat with remaining muffins, adding shortening before each batch.
Serve immediately, or cool completely and store in a zippered bag with the air squeezed out. Store on the counter for 4-5 days or in the freezer for up to a month
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