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servings:

These English muffins are made with a mix of whole-wheat and white flours, along with rolled oats and a sprinkling of flaxseed and caraway seeds. Low-fat buttermilk gives the muffins a slight tang and a light texture. But unlike whole-milk dairy products, it contains very little saturated fat.

• 1/2 cup warm water (115 degrees)
• 1 tablespoon honey
• 2 teaspoons active dry yeast (from one 1/4-ounce envelope)
• 1 teaspoon unsalted butter, plus more for serving (optional)
• 2 cups all-purpose flour, plus more for surface
• 3/4 cup whole-wheat flour
• 1/4 cup rolled oats
• 1/4 cup wheat germ
• 1 tablespoon coarse salt
• 2 teaspoons whole flaxseed
• 1 1/2 teaspoons caraway seeds (optional)
• 1/2 cup low-fat buttermilk
• Vegetable oil, cooking spray
• 1/4 cup coarse cornmeal
• Preserves, for serving (optional)

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