Directions:
- Dough:
- Preheat oven to 250 degrees. Combine the water, yeast,and the sugar, let stand til bubbly.
- Combine the flours, & salt in a large , oven proof bowl and warm in for 5 minutes.
- Place the flour mixture and the yeast mixture in a bowl of food processor fitted with a metal blade.
- With motor running, add the milk in a steady stream.
- Process until the dough is smooth and rides the blade. If needed, add water 1 teas. at a time, until dough is smooth and supple.
- Place dough in a large, oiled bowl, turning to coat all sides.
- Cover with a clean, damp kitchen towel and let rise until doubled in volume, in a warm draft free place, about 1 hour.
- Punch dough down, transfer to a clean work surface, and knead for 3 minutes.
- Cover with a damp towel and let rest for 30 minutes.
- Sprinkle a baking sheet with corn meal and set aside.
- Divide the dough into 12 pieces, gently form each into a patty and place patties on a prepared baking sheet, turning to coat both sides lightly with cornmeal.
- Cover with a damp towel and let rest for 30 minutes.
- Lightly oil a cast-iron skillet and heat over low heat.
- Place 4 muffins in the skillet and cook until the bottoms are golden brown ,about 15 minutes per side
- Store in an airtight container for 3 days or freezefor up to 1 month
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 224.87 Kcal (941 kJ) | ||
| Calories from fat | 7.03 Kcal | ||
| % Daily Value* | |||
| Total Fat | 0.78g | 1% | |
|---|---|---|---|
| Cholesterol | 0.46mg | 0% | |
| Sodium | 302.24mg | 13% | |
| Potassium | 106.94mg | 2% | |
| Total Carbs | 46.41g | 15% | |
| Sugars | 1.15g | 5% | |
| Dietary Fiber | 1.68g | 7% | |
| Protein | 6.92g | 14% | |
| Vitamin C | 2.9mg | 5% | |
| Iron | 1.1mg | 6% | |
| Calcium | 38.5mg | 4% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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