1 c Warm water
1 tb Dry yeast
2 tb Vegetable oil
1 ts Salt
2 c Unbleached white flour
1 c Whole wheat flour
In a bowl, mix water, yeast, oil & salt. Beat in the white flour, followed by the whole wheat flour. Mix well. Oil the dough’s surface & allow to proof till light, about 25 minutes. Knead dough slightly, till soft. Cut into 6 pieces & roll each piece in cornmeal. Form each ball into muffins, 3 3/4 inches in diameter. Place on a cookie sheet. Preheat oven to 350F & bake for 15 minutes.