Batterway Corn Muffins
This recipe makes 12 large muffins
- 2 cups Bread Flour
- ½ cup Cornmeal
- 2 TBSP Sugar
- ½ tsp Salt
- 3 TBSP Shortening, soft
- ¼ tsp Oregano
- ½ tsp Thyme, if desired
- 1 cup Water
- 2+1/4 tsp Active Dry Yeast
- 1 Egg
- Have water at 110°-115°F 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 ½ 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 400°F oven. Remove from pans to rack. Brush with butter. Serve warm.
- Note: The batter may be put into a 9-inch square pan, for corn bread. Bake 20 to 25 minutes in 375°F 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 ½ tsp Instant Yeast OR ¾ tsp Active Dry Yeast per cup of flour in your recipe. Visit our Lessons in Yeast & Baking for more information on baking.