Corn Meal Muffins
Yield: 5-6 Dozen
Ingredients Part I:
| |
Lbs |
Oz |
| Sugar |
|
13 ½ |
| Salt |
|
3/4 |
| Margarine |
|
4½ |
Ingredients Part II:
Ingredients Part III:
Ingredients Part IV:
| Pastry Flour |
2 |
1 |
| Baking Powder |
|
2 1/4 |
| Cornmeal |
|
15 |
Method:
- Sift Part 4 Ingredients 2 Times And Set Aside.
- Using A 20 Quart Mixing Kettle And A Paddle Attachment, Cream The Part 1 Ingredients In 2nd Speed (About 3-5 Minutes); Stopping The Machine To Scrape Down The Bowl As Needed.
- Slowly Add The Eggs Until Mixture Is Smooth, Stopping The Machine To Scrape Down The Bowl Before Each Addition.
- Change To 1st Speed And Add The Milk. Mix Slightly. Mixture Will Look Somewhat Separated.
- Add Flour Cornmeal Blend, Mix Until Just Blended.
- Portion Into Paper Lined Muffin Tins. Bake At 3800f Approx. 15-18 Minutes.
Variation:
Can Fold In 1/2 Cup Chopped Jalapeno Peppers And Or 1 Lb. Grated Cheese To Mixture.
Can Also Bake On Sheet Pan Lined With Parchment For Corn Bread.
Source: Chef Ronald Ng, CCSF
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