PROCESS OF PRODUCING MUFFIN WITH CORN (ZEA MAYS) FLOUR
The present utility model relates to the process of making muffin with corn flour as an added ingredient. The process involves drying of corn seeds for three days; milling the dried corn seeds and sieving the powdered corn to obtain 1 cup of corn flour; keeping corn flour in an air-tight container;...
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| creator | CABALLERO, Jovie L MORENO, Raymund B |
| description | The present utility model relates to the process of making muffin with corn flour as an added ingredient. The process involves drying of corn seeds for three days; milling the dried corn seeds and sieving the powdered corn to obtain 1 cup of corn flour; keeping corn flour in an air-tight container; mixing the dry ingredients on a bowl- 3/4 cup of corn flour, 2 1/4 cups of wheat flour, 2 tbsp. baking powder and 1/2 tsp. salt; beating 1 egg yolk along with 2/3 cup olive oil and 2 tbsp. honey on a separate bowl; adding the liquid mixture to flour mixture; whipping 1 egg white to medium peak and adding it to the batter; scooping batter into the muffin tins up to 2/3 full; placing the muffin tins in the oven at 350 degrees F and baking it for 20 minutes; cooling and packing of muffin for consumption or commercialization. |
| format | Patent |
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| language | eng |
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| subjects | BAKERY PRODUCTS BAKING EDIBLE DOUGHS HUMAN NECESSITIES PRESERVATION THEREOF TREATMENT, e.g. PRESERVATION, OF FLOUR OR DOUGH, e.g. BYADDITION OF MATERIALS |
| title | PROCESS OF PRODUCING MUFFIN WITH CORN (ZEA MAYS) FLOUR |
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