SESAME RAISED CORNMEAL MUFFINS
This recipe came from and old Southern Living cookbook. Edited to add: Don't be fooled by the name of these muffings...they are actually more of a roll than a muffin.
Provided by Jellyqueen
Categories Quick Breads
Time 2h15m
Yield 24 muffins
Number Of Ingredients 10
Steps:
- Dissolve the yeast in the warm water.
- Place the cornmeal, sugar, salt and butter in a large bowl.
- Add heated milk and stir occasionally, until the butter melts.
- Cool to lukewarm.
- Beat in 1 cup flour and eggs, then add the yeast.
- Beat in the remaining flour.
- Mixture will very stiff.
- Cover and let rise in warm place until doubled (approximately 1 hour).
- Stir down and fill 24 oiled medium muffin cups 3/4 full.
- Cover and let rise in a warm place for about 45 minutes, or until nearly doubled in bulk.
- Sprinkle with sesame seed.
- Bake at 400 degrees F for 15 minutes, or until golden brown.
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dayquan fagan
[email protected]These muffins are a great way to use up leftover cornmeal. I always have a bag of cornmeal in my pantry, so it's nice to have a recipe that I can use it in.
Namal Prasanna
[email protected]I love that these muffins are made with whole wheat flour. They're a bit healthier than traditional cornbread muffins.
Gaming With NAHID
[email protected]These muffins are the perfect grab-and-go breakfast or snack. They're also great for parties and potlucks.
Sagor Hosan
[email protected]I've made these muffins several times and they're always a hit. They're so easy to make and they're always delicious.
Nambassa Felisty
[email protected]I'm not sure what all the fuss is about. These muffins are just average.
Boinet Agatha
[email protected]These muffins are just okay. They're not bad, but they're not anything special either.
Mohammed Ripon Khan
[email protected]I followed the recipe exactly, but the muffins came out burnt. I think the oven temperature was too high.
Asfak khan
[email protected]The muffins didn't rise very well. I'm not sure if I did something wrong or if the recipe is just not very good.
Gohar Alikhan
[email protected]These muffins are a bit too dry for my taste. I think I'll try adding some extra butter or milk next time.
Yahya Ahmed
[email protected]These muffins are a great way to get your kids to eat their vegetables. I snuck some grated carrots and zucchini into the batter and they didn't even notice.
John Brooks
[email protected]I'm not a big fan of cornmeal, but these muffins were surprisingly good. The sesame seeds and honey really helped to balance out the flavor.
Asgar Mallah
[email protected]These muffins are really easy to make. I was able to whip up a batch in no time.
Coral Colon
[email protected]The sesame seeds add a nice nutty flavor to these muffins. I also like that they're not too sweet.
Ntebekeine Dan
[email protected]I love the raised texture of these muffins. It makes them so light and fluffy.
Kendal Anderson
[email protected]These muffins are so versatile! I've used them for breakfast, lunch, and dinner. They're also great for snacks or packed lunches.
Thapelo Gambu
[email protected]I was looking for a healthier cornbread recipe and these muffins fit the bill. They're made with whole wheat flour and honey, so they're a bit lighter and healthier than traditional cornbread.
SAMIM Vai
[email protected]These muffins are a great way to use up leftover cornmeal. I love the addition of sesame seeds, which give them a nice crunch.
Abdol Razak
[email protected]I've made these muffins several times now and they always turn out perfect. They're so easy to make and they're always a hit with my family and friends.
Jamal Ayub
[email protected]These cornmeal muffins are a delightful treat! The sesame seeds add a lovely nutty flavor and the raised texture makes them extra light and fluffy. I love that they're not too sweet, so they can be enjoyed for breakfast, lunch, or dinner.