5 to 5 1/4 c. flour, approximately
1 pkg. quick-rise dry yeast (2 1/4 t)
1/2 c. whole wheat flour
1 c. quick oats
1 c. dry milk
2 T. sugar
11/4 t. salt
Combine the above ingredients. Mix well.
2 c. water @ 125 degrees
1/4 c. oil
Add water and oil to dry mix. Blend until moistened. Beat 3 mins. on medium. Add sufficient flour to make dough. Knead. Let rise until double in bulk. Roll out on cornmeal and cut with biscuit cutter. Let rise in draft free area (I use oven) until double 3/4-1 inch thickness. Bake on lightly greased sheet @ 350 for 17 minutes. Good cut in half and toasted. Makes 20-30 muffins.
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