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Batterway Corn Muffins

Reggie Dwork <reggie@jeff-and-reggie.com>
Sun, 02 Oct 2016 18:49:16 -0700
v116.n036.4
* Exported from MasterCook *

                           Muffins, Batterway Corn

Recipe By     :
Serving Size  : 12    Preparation Time :0:00
Categories    : Bread-Bakers Mailing List       Breads/Muffins/Rolls
                  Breakfast                       Grains
                  Hand Made                       Low Fat
                  Posted                          Side Dish
                  Snacks                          Stand Mixer

    Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
    2               cups  Bread Flour
       1/2           cup  Cornmeal
    2        Tablespoons  Sugar
       1/2           tsp  Salt
    3        Tablespoons  Shortening -- soft
       1/4           tsp  Oregano
       1/2           tsp  Thyme -- if desired
    1                cup  Water
    2 1/4            tsp  Active Dry Yeast
    1                     Egg

Have water at 110-115F and all other ingredients at room temperature.

Measure the first 7 ingredients into a bowl; blend. Set aside. Pour 
the water into a mixing bowl; add the yeast. Let stand 3 to 5 
minutes; stir. Add the egg, and 1/2 the flour-mixture. Beat 2 minutes 
with electric mixer on medium speed, or by hand until smooth. STOP 
MIXER. Add the rest of the ingredients and beat again with a spoon 
until smooth...1 to 1-1/2 minutes. Scrape down batter from sides of 
bowl. Cover. Let rise in warm place until doubled...about 30 minutes. 
Meanwhile, grease 12 large muffin cups.

Beat down raised batter in about 25 strokes. This is a thick, 
somewhat sticky batter. Spoon into muffin cups, filling no more than 
half full. Tap pans on table to settle the batter. Let rise until 
batter reaches tops of cups...about 30 minutes. Bake 15 to 20 minutes 
or until well browned on sides, in preheated 400F oven. Remove from 
pans to rack. Brush with butter. Serve warm.

Note: The batter may be put into a 9" square pan, for corn bread. 
Bake 20 to 25 minutes in 375F oven.

*You can substitute Instant (fast-rising) Yeast in place of Active 
Dry Yeast in batter/no knead recipes. When using Instant Yeast, 
expect your batter/dough to rise about 50% faster. Adjust your rise 
times accordingly. Traditional methods: use equal amounts; Bread 
Machine: use 1/2 tsp Instant Yeast OR 3/4 tsp Active Dry Yeast per 
cup of flour in your recipe.

Source:
    "redstaryeast.com"
S(Internet Address):
    "http://redstaryeast.com/batterway-corn-muffins/";
                                      - - - - - - - - - - - - - - - - - - -

Per Serving (excluding unknown items): 149 Calories; 4g Fat (25.2% 
calories from fat); 4g Protein; 23g Carbohydrate; 1g Dietary Fiber; 
18mg Cholesterol; 96mg Sodium.  Exchanges: 1 1/2 Grain(Starch); 0 
Lean Meat; 1/2 Fat; 0 Other Carbohydrates.

Serving Ideas : Great with your breakfast.