Ingredients
- 2 c. bread flour
- 1 c. whole wheat flour
- 2 t. salt
- 1 1/4 t. instant dry yeast
- 1 1/2 c. skim milk, cold
- 1 T. honey
- 1 egg white, cold
- 1 c. fine cornmeal
- 2 T. olive oil
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Instructions
- Mix flours, salt and yeast well in a large bowl.
- Add milk, honey and egg white, stirring until very smooth.
- Cover and set aside in a warm place until spongy, light, and more than doubled (4 to 5 hours)
- Dust a baking sheet with cornmeal. Spoon out twelve even portions of dough. Sprinkle with cornmeal, cover with plastic, and refrigerate at least 12 hours.
- Warm a cast iron skillet or griddle over medium-low heat. When hot, add the oil. Grill muffins until their bottoms are golden brown. Flip and grill the other side until browned.