Categories: Breads, Muffins, Breakfast 
      Yield: 6 muffins 
  
      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.