4 to 4 1/2 c. flour
1 pkg. instant blend dry yeast
1/2 c. whole wheat flour
1/2 c. wheat germ
1/2 c. quick-cooking oats
1 c. nonfat dry milk
2 tbsp. sugar
2 tsp. salt
2 c. warm (120 to 130 degree) water
1/4 c. oil
1/4 c. cornmeal or more

In large mixer bowl, stir together 2 cups of the flour and yeast, whole wheat flour, wheat germ, quick-cooking oats, dry milk, sugar, and salt. Add warm water and oil. Blend at low speed until moistened. Beat on medium speed for 3 minutes. By hand, stir in remaining flour to make a firm dough. Knead on floured surface until smooth and elastic, about 5 minutes. Place in greased bowl, turning to grease top. Cover and let rise in warm place until doubled, approximately 1 hour. Punch down dough and divide into halves.

On surface sprinkled with cornmeal, roll out half of dough at a time to 1/2 inch thickness. Cut into 3 inch rounds. Place a few inches apart on ungreased cookie sheets. Repeat with rest of dough. Cover and let rise until doubled, about 30 minutes.

Bake, cornmeal side down, on lightly oiled electric griddle or skillet at 325 degrees until deep golden brown, about 8 minutes. Turn and bake 8 minutes on other side. Cool on wire racks. Store in airtight bags.

Makes about 20 muffins which are softer with a more compact texture than commercial muffins. Split, toast, butter (or use peanut butter or cream cheese and jelly) and ENJOY!