CORNIE'S ENGLISH MUFFINS

Dissolve 1 package yeast in 2 C warm water. Add 2 T honey and mix well. Let this sit for 5 minutes till it's cloudy.

Preheat oven to 425 degrees with a pizza bake stone inside.

In a larger bowl, mix 1/2 tsp salt, 2/3 C instant nonfat dry milk, &13 oz unbleached whole wheat flour (3 1/3 C). This should be a ceramic or wooden bowl.

Add 1 tsp baking soda, 6 oz unbleached all purpose flour (1.5 C), 1 oz flax seeds & 4 T chia seeds. Stir the dry ingredients together. Then pour over the water/yeast mix. Mix with a sturdy wooden spoon until all is combined.

Dough should be a little sticky and soft. Scrape out dough onto a floured counter & knead for several minutes. Pat dough or roll out to 1/2 inch thickness. Cut muffins with a 3 inch canning ring or biscuit cutter. Dust muffins with cream of wheat & place on parchment paper to rise for 1 hour. (I omitted this step with no ill results.)

Oven directions: for best results see Tips.

Add a pan full of water to the oven. Cook on a pizza baking stone for best results. Can be cooked on a cast iron skillet on top of the stove over low heat.

Preheat oven with pizza baking stone inside to 425 degrees. Set cookie pan with water in it on other oven shelf. Set the muffins out all around the stone so they don't touch. Close door. Cook for 6-7 minutes each side. Take out and put on wire racks to cool. They will finish cooking as they cool.

Serving Size: Makes 15 muffins 3 inches in diameter

Number of Servings: 15

Recipe submitted by SparkPeople user REVCORNIE.