Reggiano's Bakery's Jalape�o Corn Muffins
11 ounces (about 2 cups) high gluten (bread) flour
4 ounces (about � cup) all-purpose flour
6 1/2 ounces (about 1 cup) stone ground yellow cornmeal
10 ounces (about 1� cups) sugar (reduce to 7 ounces, if not using
jalape�os)
1� ounces (3 tablespoons) baking powder
0.4 ounces (scant tablespoon) fine sea salt
2� ounces (1/2 cup plus 2 tablespoons) milk powder
1� cups water
1 egg
4.8 ounces (about � cup plus 2 tablespoons) vegetable oil
7 ounces (about 1� cups plus 2 tablespoons) whole kernel sweet corn
(fresh or frozen)
5 to 7 ounces jalape�o peppers, or to taste (optional)
Preheat oven to 350 degrees. Butter or spray molds of standard
muffin pans measuring 2� inches in diameter, or line with paper
muffin liners. You will need enough molds or liners to make 30
muffins.
In large bowl, combine bread flour, all-purpose flour, cornmeal,
sugar, baking powder, salt and milk powder. Whisk to ensure the
ingredients are well mixed. Add water, egg, oil, corn and jalape�os
all at once and stir quickly by hand or, using a mixer, mix very
briefly on low speed. Do not over mix, as this will make the muffins
tough.
Fill molds about � full and bake for 20 to 25 minutes, or until
toothpick inserted in center of muffin comes out clean. Remove from
molds. Repeat with remaining batter. Serve warm or at room
temperature. The muffins are best the day they're made, but wrapped
airtight, they freeze beautifully.
Makes 30 muffins.
Approximate nutritional values per serving: 160 calories, 3 g
protein, 27 g carbohydrate, 1 g dietary fiber, 6 g fat, 10 mg
cholesterol. |