 |
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
