Wheat Germ Cornmeal Buffins
|Active dry yeast||1⁄4 Ounce|
|Granulated sugar||1⁄4 Cup (4 tbs)|
|Butter||1⁄4 Cup (4 tbs)|
|Cornmeal||1⁄4 Cup (4 tbs)|
|Dried currants/Raisins||1⁄2 Cup (8 tbs)|
|Wheat germ||1⁄4 Cup (4 tbs)|
|All purpose flour||2 1⁄4 Cup (36 tbs)|
In a small bowl, combine 2 tbsp (25 mL) of the beaten egg with 2 tbsp (25 mL) milk.
In a large mixing bowl, dissolve yeast in warm water.
Let stand for 5 minutes.
Mix in the remaining egg, sugar, butter, salt, cornmeal and currants.
Stir in milk and wheat germ, blending well.
Add flour gradually and beat until smooth.
Cover loosely with a towel or waxed paper and place in a warm spot.
Let rise for 1 hour or until doubled in size.
Punch dough down or beat well.
Spoon into prepared muffin tin.
Cover again and let rise in a warm spot for 30 minutes or until muffin tin is full.
Lightly beat the reserved egg and milk and brush over tops.
Sprinkle with additional wheat germ, if desired.
Bake in preheated oven for 15 to 20 minutes or until browned.
HINT: When making any recipe requiring egg whites only, drop the yolks into a pan of boiling, salted water.
Use these hard-cooked yolks for salads or sandwich fillings.