Home made Muffins

Discussion in 'Cooking' started by Chockswahay, Mar 7, 2013.

  1. Chockswahay

    Chockswahay Funster

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    Following on from the 'home made bread' thread I have been looking into what I can make on a two ring hob and and no oven. Here is a photo of the muffins I made for breakfast this morning. They were quick and easy to make (took a little longer than I intended :Blush:)

    Split and toasted with a poached egg on top and a slice of bacon on the side...........yummy :BigGrin:

    This photo is just as they were finishing cooking:

    [​IMG][/IMG]
     
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  2. Bluemerle

    Bluemerle Read Only Funster

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    They look yummy:Smile:
     
  3. Nethernut

    Nethernut Read Only Funster

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    They look rather good and ideal for MH - will you share the recipe?
     
  4. Chockswahay

    Chockswahay Funster

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    Yup.....................coming soon..:Smile:
     
  5. Chockswahay

    Chockswahay Funster

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    Muffin Recipe as requested

    I based this on one in a book I have......

    This will make 4 muffins:


    250g strong white bread flour
    1 teaspoon Fast Action dries yeast
    1 teaspoon fine salt
    160ml water
    1 teaspoon sunflower oil

    For teaspoon I use the 'standard measure' plastic scoops that most people have in the kitchen.


    Mix the flour, yeast, salt and water in a bowl to form a sticky dough. Then add the sunflower oil, mix it in, then turn out the dough on to a clean surface and knead until smooth and silky feeling.

    Shape the dough into a round, coat with a minimal amount of oil, cover with a plastic bag or cling film and leave in a warm place to rise until doubled in size.

    Turn out the dough on to the work surface and press all over to deflate. Cut in to 4 pieces, shape each into a round then flatten to about 1 cm to 2 cm thick. Dust with semolina flour (if you have some otherwise don't worry) and leave to prove on a linen cloth covered with plastic until doubled (ish) in size.

    Heat a large fry pan over a medium heat, place the muffins in the pan and cook for a minute then turn them over carefully and cook for another minute. Repeat this for about 10 minutes, if they colour too fast reduce the heat.

    Turn out on to a cooling rack and leave to cool

    I think they are best split and toasted but do as you wish :BigGrin:

    Enjoy :BigGrin:

    P.S I really do recommend the River Cottage Handbook No 3 on Bread :thumb:

    http://astore.amazon.co.uk/rivecott-21/detail/074759533X/279-3400612-3018600
     
    Last edited: Mar 7, 2013
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