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Cornmeal-Oat English Muffins

Source: Genius Kitchen(food.com)
Estimated Nutritional Profile
Nutrient Quantity
Protein (g)21.3128
Energy (kCal)1396.142
Carbohydrates (g)118.89
Total fats (g)111.1822
Temporal Sequence of Cooking Processes
Early Stage
Middle Stage Processes
    Late Stage
    Utensils Used
    | 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. | ---------------------------------------------------------------------------
    Estimated Nutritional Profile for Ingredients
    Ingredient Name Quantity Unit State Energy (kcal) Carbohydrates Protein (g) Total Lipid (Fat) (g)
    active yeast 2 packages - - - -
    water 2 cups 0.0 0.0 0.0 0.0
    shortening 1/2 cup softened 906.1 0.0 0.0 102.5
    sugar 1 tablespoon 55.062 13.7724 0.0 0.0
    salt 2 teaspoons - - - -
    yellow cornmeal 1/2 cup 203.74 42.8708 5.0508 2.074
    oat 1 cup rolled 231.24 62.2468 16.262 6.6082
    bread flour 5 - 5 1/2 cups unbleached 0.0 0.0 0.0 0.0
    cornmeal - - - -

    - Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.



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