Stage 1

Ingredients Baker's % Metric/g
Bread flour 70 24.3
Yellow corn meal, coarse 30 10.4
Sugar, granulated sucrose 33.6 11.7
Baking powder 5.75 2.0
Salt 2.5 .9
Milk, nonfat dry 10 3.5
Xanthan gum .25 .1
Shortening, all-purpose 24 8.3

 

Stage 2

Ingredients Baker's % Metric/g
Honey 16 5.6
Water 60 20.8
Vanilla 1 .3

 

Stage 3

Ingredients Baker's % Metric/g
Whole eggs, liquid 35 12.1

 

Method

Mix

Blend dry ingredients for one minute at speed one. Add shortening and blend for five minutes at speed one. Add stage 2 ingredients and mix for one minute on speed one and scrape. Mix for one minute on speed one. Add eggs and mix for three minutes on speed one. Desired temperature of the batter after mixing is 72°F ± 2°F.

Scale

55 grams of batter muffin for standard size muffins.

Bake

19 minutes at 360°F in paper lined pans.

Yield

B% x 7 (700g batch) makes ~35 muffins .

Formulation courtesy of the National Honey Board