Quick-Bread English Muffins

By shawnanewton

Makes about 7 3 3/4" muffins.

Ingredients

• 1 1/2 c. whole wheat flour
• 1/2 c. cornmeal
• 2 1/2 tsp. baking powder
• 1/2 c. dried milk
• 2 Tbsp. vegetable oil
• 1-2 Tbsp. honey
• 1 1/2 to 1 3/4 c. water

Preparation

Step 1

Mix dry ingredients. Add oil and honey. Add 1 c. water and stir until all ingredients are moistened. Add remaining water as necessary to produce a batter that's thicker than pancake batter but still spreads.

Lightly oil the pan or griddle and put on med-high heat (about 325). For a plain skillet, heat as would to fry an egg. Oil the insides of muffin rings and set them in the pan. Fill rings half-full with batter. Cover and let muffins cook for 6-7 mins. When the top of the muffins start to lose their moist look, flip the rings and batter. Let the top side brown 2-3 mins.