Muffins

Category: Cakes and Bakes

These are English afternoon tea type muffins and not the American cake type muffins. There is quite a lot of work involved in making them but they taste fantastic. Ideal served immediately with butter and jam, with a cooked breakfast or toasted to reheat them later.

Ingredients

2 tsp dried yeast 1 tsp sugar 225ml hand - hot milk 400g strong breadmaking white flour 1 tsp salt 1 medium egg, beaten 25g butter, melted and cooled 2-3 tbsp fine semolina for dusting- if preferred

Method

Stir the dried yeast and sugar into the milk and leave until frothy - about 15 minutes. Sift together the flour and salt. Add the yeast liquid, beaten egg and melted butter and mix to a soft dough. Turn it onto a floured surface and knead until smooth, elastic and no longer sticky. Place in a lightly oiled bowl, cover with cling film or a damp tea towel and leave to rise until doubled in size - about 1½ hours. Turn the dough onto a lightly floured surface and roll out to 1cm in thickness. Cover and leave to rest for 5 minutes. Cut into 9cm rounds. Place onto a well floured baking tray and dust tops with flour or fine semolina. Cover and leave to prove until doubled in size - about 30-40 minutes. Heat a griddle or heavy frying until hot- to test drop water on the surface if the pan is hot enough the water should form beads and roll across the surface. Lightly dust pan surface with flour. Cook the muffins until golden brown about 5 minutes on each side. Cook's Notes Can be frozen for up to 2 months The term hand - hot means that the liquid will feel warm when a finger is dipped into it but not uncomfortable. Not suitable for making in a 1lb (loaf) bread machine but the dough can be made in larger machine. PER 100g 250 Kcal, fat 4.8g, saturated fat 2.4g, salt 0.8g, carbohydrate 45.7g, sugar 3.3g, fibre 1.7g