1

Preheat oven to 350°F. Prepare a large baking dish with parchment paper.

2

Place flour and yogurt in a medium bowl; stir well with a wooden spoon until just combined and then keep mixing dough in bowl with your hands until smooth (about 2 minutes of kneading). If dough is too sticky to knead, add more flour, 1 Tbsp at a time, until no longer sticky; set aside for 5 minutes.

3

Divide dough into 8 portions, roll into balls and allow to sit covered for 5 more minutes.

4

Place cornmeal in an even layer on a flat plate. Pat each dough portion into a hockey puck shape. Dip one side of each muffin in the corn meal.

5

Heat a nonstick skillet over medium heat. Cook cornmeal side up for 2 minutes and transfer cornmeal side down onto a cookie sheet. Bake for 10 to 15 minutes or until slightly golden on both sides.

6

Allow to cool before cutting open.

7

Serving size: 1 English muffin