Cornmeal Yeast Muffins

Ingredients

• 2.3 teaspoons yeast dry
• 0.3 cup egg substitute 
• 0.8 cup milk fat-free
• 0.3 cup flour all-purpose
• 3 cups flour all-purpose divided
• 2 tablespoons butter reduced-calorie
• 0.5 teaspoon salt 
• 3 tablespoons sugar 
• 2 tablespoons vegetable oil 
• 0.3 cup warm water (105° to 115°)
• 0.8 cup cornmeal plain yellow

Equipment

• bowl
• sauce pan
• oven
• mixing bowl
• hand mixer

Directions

1. Combine first 4 ingredients in a saucepan; heat until margarine melts. Cool to 105 to 11
2. Combine yeast and warm water; let stand 5 minutes.
3. 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.
4. Sprinkle 1/4 cup flour evenly over work surface. Turn dough out onto floured surface, and knead until smooth and elastic (about 8 minutes).
5. 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.
6. Punch dough down; divide into fourths. Divide and shape each fourth into 9 balls.
7. 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.
8. Preheat oven to 37
9. Bake muffins at 375 for 12 to 15 minutes or until golden. Spray muffin tops lightly with cooking spray; remove muffins from pans immediately.