Best Cornmeal Oat English Muffins Recipes

Oatmeal Cornbread Muffins image

Provided by Californian

Time 30m

Yield 12 muffins, 12 serving(s)

Number Of Ingredients 9

Steps:

Preheat oven to 400.
Mix together oats, cornmeal, baking powder, seasoning, and salt.
In another bowl, beat the eggs then add the milk and oil.
Add the sugar and mix well.
Pour the egg mixture into the oat mixture and stir to just lightly combine.
Pour into sprayed muffin tins and bake for around 20 minutes.
Don't use muffin or cake wrappers in your tins or the outsides of your muffin won't get that nice crunchy outside.

Nutrition Facts : Calories 208.5, Fat 9.6, SaturatedFat 2.1, Cholesterol 57.1, Sodium 413.6, Carbohydrate 26.2, Fiber 2.1, Sugar 5.9, Protein 5.5

Multigrain English Muffins image

Provided by Martha Stewart

Yield Makes 15

Number Of Ingredients 15

1/2 cup warm water (115 degrees)
1 tablespoon honey
2 teaspoons active dry yeast (from one 1/4-ounce envelope)
1 teaspoon unsalted butter, plus more for serving (optional)
2 cups all-purpose flour, plus more for surface
3/4 cup whole-wheat flour
1/4 cup rolled oats
1/4 cup wheat germ
1 tablespoon coarse salt
2 teaspoons whole flaxseed
1 1/2 teaspoons caraway seeds (optional)
1/2 cup low-fat buttermilk
Vegetable oil, cooking spray
1/4 cup coarse cornmeal
Preserves, for serving (optional)

Steps:

Combine warm water, honey, yeast, and butter in a bowl. Let stand for 5 minutes, until foamy.
Combine flours, oats, wheat germ, salt, and flaxseed, and caraway seeds if desired, in a large bowl. Add yeast mixture and buttermilk, and mix with your hands until flours are almost fully incorporated. Turn out mixture onto a clean surface, and knead until smooth, about 3 minutes.
Lightly coat a large mixing bowl with cooking spray, and place dough in bowl. Cover with plastic, and let rise in a warm, draft-free spot until doubled in size, about 1 hour.
Turn out dough onto a lightly floured surface, knead for about 1 1/2 minutes, and roll to 1/2-inch thickness. Using a 3-inch round cutter, cut out rounds. Roll and cut scraps once. Line a rimmed baking sheet with parchment, and dust with cornmeal. Place rounds on sheet, cover with plastic, and let rise in a warm, draft-free spot until puffy, about 20 minutes.
Heat a large griddle or 12-inch skillet over low heat. Working in batches, place rounds 1 1/2 inches apart. Cook until golden brown and dry, about 7 minutes per side. Let cool for 30 minutes; split with a fork. Toast, and serve with butter and preserves if desired.

Nutrition Facts : Calories 115 g, Cholesterol 1 g, Fiber 2 g, Protein 4 g, Sodium 395 g

Corn Bran Muffins image

Provided by Slocan cook

Categories Oatmeal

Time 40m

Yield 12 muffins, 12 serving(s)

Number Of Ingredients 12

Steps:

Preheat oven to 375 degrees Fahrenheit
Grease a 12 cup muffin pan. Set aside
In a small saucepan sprinkle cornmeal and salt over the surface of the water and bring to a boil stirring constantly and continue to cook on low until desired consistency is reached. Allow to cool
Combine milk, eggs and oil in a large mixing bowl and stir with a wire whisk until light and creamy
To cornmeal porridge add sugars and mix together until corn becomes glutinous and gels together
Add cornmeal to egg mixture and blend together until cornmeal dissolves and is nice and smooth
Slowly stir in dry ingredients and mix all ingredients together to form a light batter
With a large spoon take a small amount and fill greased muffin cups 2/3 full
Bake in preheated oven for 20 minutes until lightly browned on top
Remove from oven and allow to cool before placing on serving plate.