Corn Meal Muffins Recipe

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Corn Meal Muffins Recipe

 



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Tips for Baking Bread

Start as early as you can, it will take aprox. 1.5 hours for the dough to double its size.
Make sure your water is the correct temperature, ideally 40-46 deg C (105 deg F to 115 deg F).
If the water is too warm it will kill the yeast, too cold and the yeast will not rise correctly.

Don't try to rush things, wait for the dough to rise properly before putting it in the oven.


Kneading the Dough

Dust your work area with flour, place the dough on the surface and dust with more flour.

Start from the part of the dough closest to you and use the heel of your hands to push down and away from you.
Turn the dough 90% and take the far end of the dough and fold it in towards you.
Push it down and away from you. Repeat this process until the dough feels smooth and stretchy and no longer sticks to your fingers.



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Corn Meal Muffins

 

Ingredients

1 cup unbleached all-purpose flour
4 tsp baking powder
2 tbsp granuleated sugar
1 tsp salt
1 cup yellow cornmeal
2 each large eggs
1/4 cup vegetable oil



 

Preparation

Grease 12 2 1/2-inch muffin cups. Heat oven to 425 degrees F. Sift
flour, baking powder, sugar and salt into medium-sized bowl. Add
cornmeal and stir to mix well. In small bowl, beat eggs with fork.
Add milk and oil. Add all at once to dry ingredients. Stir mixture
only until dry ingredients are mositened. Batter will be lumpy. Drop
batter from a tablespoon into the prepared muffin cups, filling each
cup 1/2 to 2/3rds full. Bake 15 to 20 minutes, or until golden brown.
Remove and serve hot with butter, bacon and eggs.

 

 

Servings: 4

 

 

 

 


 

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