Batterway Corn Muffins

A post? How rare. I was able to fit in some time this weekend to make some bread! As usual, a huge thank you to Red Star Yeast for sponsoring

Cornbread is probably one of my favorite breads. Sweet, buttery, and delicious. These muffins are a little different as they don’t have nearly as much sugar and are made with a yeasted dough!

I hadn’t tried making any bread for a while, but I still had the touch. What’s important is making sure the yeast is active when you put it in warm water. This time I mixed the dough with a mixer instead of by hand…it was much easier! After it’s well kneaded you can put it in a warm place in a bowl under a dishcloth to rise. I like to put it in my oven, after I turn it on for a few minutes. But don’t let it heat up all the way – otherwise you’ll kill the yeast! 

Once it’s risen beautifully like the above picture, you can punch it a few times. It’s a very sticky dough, so add a little flour as needed. Then, break it up into 12 balls and put them into a greased pan to rise.

I let mine rise for about 15 minutes while I heated the oven up to 400F. Bake them for another 15 minutes or until they’re golden. Look!

I asked my mom to make a soup with the muffins, so she made a yummy tortellini spinach soup. Chili would definitely be my first option with these but we’re trying to use up things in our pantry so it worked! Guys…we remodeled the kitchen! I can’t wait to share pictures when it’s all done! 

We’ve been keeping the muffins in a plastic bag on the counter. Heat one up for a few seconds in the microwave then spread a little butter and you’re set! Head on over to Red Star Yeast for the full recipe  enjoy!