1 cup water
2 tablespoons butter
2 ¼ cups bread flour
¼ cup dry milk
¼ cup wheat germ
¼ cup quick cook oats
2 tablespoons sugar
1 teaspoon salt
2 teaspoons active dry yeast
¼ cup corn meal (for rolling out)
Measure all ingredients except the cornmeal into the bread pan.
Set on the dough setting.
When done, sprinkle cornmeal over a flat surface and roll out dough to ¼ inch thickness.
Cut into 2 ½ to 3 inch circles and place them, cornmeal side down, onto an ungreased baking sheet and allow to rise for 30 minutes.
Preheat electric griddle to 250°F. Cook cornmeal side down for 8 minutes or until golden brown.
Turn and cook another 8 minutes or until golden brown.
This makes 10 to 12 3-inch muffins. They should come out with nooks and crannies on the inside, just like the name brand muffins!
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