This recipe was taken from the back of a package of Red Star Active Dry Yeast.

Ingredients:

4 to 4 1/2 cups flour
1 package dry yeast (about 1 Tblsp)
1/2 cup whole wheat flour
1/2 cup wheat germ
1/2 cup quick rolled oats
1 cup nonfat dry milk solids
3 Tblsp sugar
2 tsp salt
2 cups water
1/4 cup oil
1/4 cup cornmeal

In a large mixing bowl, combine 2 cups flour yeast, whole wheat flour, wheat germ, oats, dry milk solids, sugar and salt. In a saucepan, heat the water and oil until very warm (120-130F). Add the liquid to the flour mixture and blend at low speed until moistened; beat 3 minutes at medium speed. By hand, gradually stir in enough of the remaining flour to make the dough firm. Knead on a flour surface for 5 to 8 minutes. Place in a greased bowl, turning to grease top. Cover and let rise in a warm place until doubled, about 1 hour.

Punch down the dough. On a surface sprinkled with cornmeal, roll the dough into 1/2 inch thickness. With a biscuit or cookie cutter, cut the dough into 3 inch circles. Place muffins on ungreased cookie sheets. Cover and let rise in a warm place until doubled, about 30 minutes. Bake on lightly oiled electric griddle or fry pan at 325F for about 8 minutes on each side until golden brown. Cool. To serve, split and toast each muffin.