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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Md Ekbol
[email protected]These muffins are a great way to use up leftover cornmeal.
Jess Osbo
[email protected]I'm always looking for new cornmeal muffin recipes and this one is definitely a keeper.
Rajbanshi Zeevan
[email protected]These muffins are the perfect grab-and-go breakfast.
Abdullah Mughal
[email protected]I made these muffins with my kids and they had a lot of fun helping me.
Brandon Jessamin
[email protected]I'm not a big fan of cornmeal muffins, but these were actually really good.
Ruth O
[email protected]These muffins are delicious and they're also a good source of fiber.
Miraluna Liblora
[email protected]I've tried a lot of cornmeal muffin recipes and this one is by far the best.
Roland Damasco
[email protected]These muffins are so easy to make and they're always a hit with my family and friends.
Thandeka Cindi
[email protected]I made these muffins for a potluck and they were gone in minutes. Everyone loved them!
Kennouche Rafia
[email protected]I love the combination of cornmeal and sesame seeds. These muffins are a great way to start the day.
Christabel Blagogee
[email protected]These muffins were a bit dry for my taste.
joanne b. atienza
[email protected]I've made these muffins several times now and they're always a crowd-pleaser. They're perfect for breakfast, lunch, or a snack.
Ahmed Baddo
[email protected]Easy to make and delicious! I used white cornmeal and they turned out great.
Amara Orji
[email protected]These cornmeal muffins were a hit at my breakfast table! The sesame seeds added a nice nutty flavor and the muffins were moist and fluffy. I'll definitely be making these again.