* Exported from MasterCook *
Muffins, Old-Fashioned Corn
Recipe By :
Serving Size : 12 Preparation Time :0:00
Categories : Bread-Bakers Mailing List Breads/Muffins/Rolls
Grains Low Fat
Posted
Amount Measure Ingredient -- Preparation Method
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1 cup lowfat 1% milk -- or whole milk, heated to 110F
4 tablespoons unsalted butter -- melted and cooled slightly
1 1/2 teaspoons instant yeast
1 large egg
1 3/4 cups all-purpose flour
1 cup cornmeal -- NOTES:
1/4 cup packed light brown sugar
1 teaspoon salt
The Test Kitchen recommends Quaker's finely ground yellow
cornmeal. On day two, these muffins make delicious toast: Halve
butter and brown-buttered side down - in a frying pan over med side
down - in a frying pan over med heat. Lowfat is OK, but don't use
skim milk here.
Warm oven. Adjust oven rack to middle position and heat oven to
200F. When oven reaches 200F, turn it off. Grease 12 muffin tins
Mix batter. Whisk milk, butter, and yeast in large liquid measuring
cup until yeast dissolves, then whisk in eggs. In bowl of stand
mixer fitted with paddle attachment, mix 1/2 c flour, cornmeal, brown
sugar, and salt until combined. With mixer on low, add milk mixture
in a steady stream and mix until dough comes together, about 1
min. Gradually add remaining flour until incorporated. Increase
speed to med-high and beat until batter is thick and elastic about 3 min.
Let rise. Using greased 1/4 c measure, transfer batter to muffin
cups. Cover loosely with greased plastic wrap and place in
turned-off oven until butter reaches rims of muffin cups, about 1 hr.
Bake muffins. Remove muffin tin from oven and heat oven to
375F. Discard plastic and bake muffins until golden brown 15 - 20
min, then turn out onto wire rack. Serve. (Muffins can be stored in
airtight container at room temp for 3 days.)
Make Ahead: Filled muffin tin can be refrigerated, covered, for 24
hrs. Let batter sit at room temp for 1 hr before proceeding with Step 4.
Source:
"Cook's Country, Aug/Sept 2010"
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Per Serving (excluding unknown items): 176 Calories; 5g Fat (25.0%
calories from fat); 4g Protein; 29g Carbohydrate; 1g Dietary Fiber;
29mg Cholesterol; 197mg Sodium. Exchanges: 1 1/2 Grain(Starch); 0
Lean Meat; 0 Non-Fat Milk; 1 Fat; 1/2 Other Carbohydrates.
NOTES : 2010