Imperial Muffins

Ingredients

• 1 cup Milk (Whole milk recommended)
• 0.25 cup Sugar (Granulated sugar)
• 0.5 teaspoon Salt (Table salt)
• 1.75 cups All-purpose flour (Divided as specified in instructions)
• 1 cup Cornmeal (Yellow or white cornmeal)
• 0.25 cup Butter (Unsalted butter, melted)
• 2.25 teaspoons Active dry yeast (Equivalent to 1/3 oz yeast cake)
• 0.25 cup Lukewarm water (About 105-115°F)

Instructions

1. 1In a saucepan, heat the milk until it just begins to simmer. Remove from heat and let cool until lukewarm (about 105-115°F).
2. 2In a small bowl, dissolve the yeast in the lukewarm water. Let stand for 5-10 minutes, or until foamy.
3. 3Add the sugar and salt to the lukewarm milk. Stir to dissolve. Then, add the dissolved yeast mixture and 1 1/4 cups of flour. Mix well to combine.
4. 4Cover the bowl with plastic wrap or a clean kitchen towel and let rise in a warm place until doubled in size (about 1-2 hours).
5. 5After the dough has doubled, add the cornmeal, remaining flour (1/2 cup), and melted butter. Mix well to combine. The dough will be sticky.
6. 6Cover the bowl again and let rise in the refrigerator overnight (8-12 hours).
7. 7In the morning, preheat oven to 400°F (200°C). Grease a 12-cup muffin tin with butter or cooking spray.
8. 8Fill each muffin cup about two-thirds full. Let rise for about 20-30 minutes, or until the muffin cups are nearly full.
9. 9Bake for 25-30 minutes, or until golden brown and a toothpick inserted into the center comes out clean.
10. 10Let the muffins cool in the tin for a few minutes before transferring them to a wire rack to cool completely. Serve warm or at room temperature.