Cornmeal Yeast Muffins

Oxmoor House
1 1/2 dozen (serving size: 1 muffin)


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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 (105° to 115°)
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 105° to 115°. 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 (85°), 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 375°.

5. Bake muffins at 375° for 12 to 15 minutes or until golden. Spray muffin tops lightly with cooking spray; remove muffins from pans immediately.

Created date

April 2008

Nutritional Information

Calories 130
Caloriesfromfat 20 %
Fat 2.9 g
Satfat 0.4 g
Monofat 0.0 g
Polyfat 0.0 g
Protein 3.4 g
Carbohydrate 22.5 g
Fiber 1.2 g
Cholesterol 0.0 mg
Iron 0.0 mg
Sodium 90 mg
Calcium 0.0 mg