Three-quarters cup whole milk
One-quarter cup unsalted butter, softened
One lightly beaten egg
Half cup green cornmeal (130g)
One cup all-purpose flour
Half cup cornflour
One-quarter cup brown sugar
Two teaspoons active dry yeast
One-half teaspoon salt
Three-quarters cup whole milk
One-quarter cup unsalted butter, softened
One lightly beaten egg
Half cup green cornmeal (130g)
One cup all-purpose flour
Half cup cornflour
One-quarter cup brown sugar
Two teaspoons active dry yeast
One-half teaspoon salt
In a bowl, combine the milk with the butter, egg, and green cornmeal
Set aside. Reserve
In another bowl, sift together the flour, cornflour, brown sugar, yeast, and salt
Add the reserved green corn mixture to the dry ingredients and mix until just combined
Divide the batter evenly among 12 muffin cups (6.5 cm in diameter and 3.5 cm in height) greased with butter
Bake in a preheated oven at 200°C for 25 minutes, or until the muffins are golden brown
Let cool, then serve warm.
