Cornmeal-Oat English Muffins

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   ["In a large bowl, dissolve yeast in water; let stand 5 minutes until yeast foams.", "Add shortening, sugar, salt, cornmeal, oats, and 1 cup flour; beat until smooth.", "Gradually add remaining flour to make a stiff dough, beating well after each addition ( I added it 1 cup at a time). Dough will be quite stiff at end. I did not use a mixer, just a wooden spoon and a slow and steady pace.", "On floured surface, roll out to 1/4"" to 3/8"" thickness.", "Cut into rounds with floured 4"" cutter (or tuna can).", "Place on ungreased baking sheets sprinkled with cornmeal.", "Sprinkle cornmeal on top of rounds.", "Let rise in a warm place for 30 minutes, or until light.", "With spatula, carefully move muffins onto a preheated griddle or electric fry pan, about 360u00b0F.", "Bake for 7 minutes on each side until light golden brown.", "Let cool.", "Split, toast, and enjoy."]

* Per serving · 4 servings · Values may vary.

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