Cornmeal Yeast Muffins Recipe

Name: Cornmeal Yeast Muffins
Yield: 4 servings
Cuisine: American
Ingredients: 3/4 cup fat-free milk; 3 tablespoons sugar; 2 tablespoons reduced-calorie stick margarine; 2 tablespoons vegetable oil; 1 package dry yeast (about 2 1/4 teaspoons); 1/4 cup warm water (105u00b0 to 115u00b0); 3 cups all-purpose flour, divided; 3/4 cup plain yellow cornmeal; 1/2 teaspoon salt; 1/4 cup egg substitute; 1/4 cup all-purpose flour; Butter-flavored cooking spray

Servings: persons

3/4 cup fat-free milk
3 tablespoons sugar
2 tablespoons reduced-calorie stick margarine
2 tablespoons vegetable oil
1 package dry yeast (about 2 1/4 teaspoons)
1/4 cup warm water (105u00b0 to 115u00b0)
3 cups all-purpose flour, divided
3/4 cup plain yellow cornmeal
1/2 teaspoon salt
1/4 cup egg substitute
1/4 cup all-purpose flour
Butter-flavored cooking spray

1
Combine first 4 ingredients in a saucepan; heat until margarine melts. Cool to 105u00b0 to 115u00b0. Combine yeast and warm water; let stand 5 minutes. Combine 1 cup flour, cornmeal, and salt in a mixing bowl; add milk mixture, yeast mixture, and egg substitute. Beat at medium speed of an electric mixer until smooth. Stir in enough of 2 cups flour to make a soft dough.
2
Sprinkle 1/4 cup flour evenly over work surface. Turn dough out onto floured surface, and knead until smooth and elastic (about 8 minutes). Place in a bowl coated with cooking spray; turn to coat top. Cover; let rise in a warm place (85u00b0), free from drafts, 1 hour or until doubled in bulk.
3
Punch dough down; divide into fourths. Divide and shape each fourth into 9 balls. Place 2 balls in each muffin cup coated with cooking spray. Cover and let rise in a warm place, free from drafts, 15 minutes or until doubled in bulk.
4
Preheat oven to 375u00b0.
5
Bake muffins at 375u00b0 for 12 to 15 minutes or until golden. Spray muffin tops lightly with cooking spray; remove muffins from pans immediately.

No nutrition data on file — estimate from the ingredient list.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 3/4 cup fat-free milk, 3 tablespoons sugar, 2 tablespoons reduced-calorie stick margarine, 2 tablespoons vegetable oil, and more.

Yes, Cornmeal Yeast Muffins falls under the Baking & Desserts category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Cornmeal Yeast Muffins

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