Corn Muffins Recipe




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Corn 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 Muffins

 

Ingredients

1/3 cup unbleached flour
1/3 cup yellow cornmeal
2 tbsp sugar
1 1/2 tsp baking powder
1/4 tsp salt
1 each large beaten egg
1/4 cup milk
4 tsp cooking oil
1 yellow corn meal



 

Preparation

In a small bowl sift together flour, 1/3 c of yellow cornmeal, sugar,
baking powder, and salt. Make a well in the center of the dry
ingredients. Stir together beaten egg, milk and cooking oil. Add all
at once to the dry ingredients, stirring just till moistened. Line
four 6-oz custard cups with paper baking cups. Fill 2/3rds full.
Sprinkle a little additional cornmeal atop muffins. Micro-cook,
uncovered, on 100% power about 1 1/2 minutes or till done,
rearranging twice. (When done, the surface may appear moist but a
wooden pick inserted near the center should come out clean.)

 

 

Servings: 2