N5RDC
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Registered: 09-2003
Location: United State of Texas
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Cornbread muffins
Cornmeal Muffins
Yeast Is The Secret to a Better Cornmeal Creation
A Blend of Hearty Flavor and Light, Moist Texture
Original Recipe from 1910 Cookbook
Makes 24 Muffins
3 cups all-purpose flour
1-3/4 cups corn meal
3 tablespoons firmly packed brown sugar
1 envelope Fleischmann's RapidRise Yeast
2 teaspoons salt
1-1/2 cups milk
1/2 cup water
4 tablespoons butter or margarine
2 large eggs
Directions
In a large bowl, combine 1 cup flour, cornmeal, brown sugar, undissolved yeast and salt. Heat milk, water, and butter until very warm (120o to 130oF); gradually stir into dry ingredients. Beat 2 minutes at medium speed of electric mixer, scraping bowl occasionally. Stir in eggs and 1/2 cup flour. Beat 2 minutes at high speed. Stir in remaining flour to make a stiff batter. Turn into well-greased muffin pan cups. Cover; let rise in warm, draft-free place until doubled in size, about 45 minutes.
Bake at 375Fo for 28 to 30 minutes or until done. Remove from muffin cups; cool on wire racks.
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11/6/2003, 3:05 pm
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