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Cornmeal Yeast Muffins

Yield 1 1/2 dozen (serving size: 1 muffin)

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 (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

Nutrition 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

How to Make It

  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.

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