Creamy Cornmeal Muffins

Overview

A very simple and quick breakfast, with a combination of thickness and thickness to make your breakfast full of nutrition.

Put flour and cornmeal together, two eggs, and a bag of milk.
Add 160 grams of yeast, eggs, sugar, and milk to the flour and stir until a smooth and thick paste is formed without particles. Cover with plastic wrap and leave in a warm place to ferment.
Ferment until doubled in size and honeycomb-like, stirring slightly.
Pour a little oil into the pan, ladle in a ladle of batter and fry over medium-low heat.
When the top of the batter turns white, turn it over and continue to fry slowly over medium-low heat. Keep the lid on during the frying process.
Remove from pan when both sides are golden brown.