Sunday, February 8, 2009

#113 Muffins

After the reasonable success of the crumpets, I thought I should carry on the bread theme and use up some more of the yeast. I didn’t even have to look through; I knew straight away that I wanted muffins – the second best breakfast carb after the crumpet… Don’t be confused between these muffins and American muffins – they are two very different beasts. I suppose in America our muffins are called English muffins, non?

Muffins are halfway between crumpets and bread – they are made with soft dough using strong flour and are cooked gently on the hob, rather than in the oven. They’re easy to do, but do require a bit of time and energy to knead them properly… It is worth putting in a bit of effort as it make the dough nice and elastic and therefore fluffier when cooked.

This recipe makes 12 muffins:

Start off by creaming ½ an ounce of yeast in 4 tablespoons of warm water, then warm ½ pint of whole milk and an ounce of butter in a pan until they reach blood heat. Meanwhile crack an egg into a bowl and give it a brief whisk, and pour in the warm milk into it, whisking thoroughly.

Weigh out a pound of strong plain white flour and empty it into a warm bowl (or better, warm the flour and bowl together on a low heat in the oven). Make a well in the centre and pour in the yeast and the milk-egg mixture, along with a teaspoon of salt. Mix together thoroughly, adding more flour or water if required. You want a soft dough, but not one that is sticky. Knead the dough for 5 to 10 minutes, place it, cover it and allow the dough to rise to at least double it’s volume.

Roll out the dough to ½ inch thickness and cut out rounds with large pastry cutters or whatever (I used crumpet rings). Knead the trimmings together and roll them out too, so you get as many muffins as possible from the mixture. Let them rise a little.

Put a heavy-based pan on a low heat and brush it lightly with lard or oil and fry them gently. Griggers says they should expand into something like a “puffball fungus”, and if you leave them to rise slightly they will. Turn them over after around 7 minutes and cook the other side.

Apparently, you should toast muffins whole – they should never be cut, but torn, adding butters as you go. Either way, eat them with lots of salted butter.

#113 Muffins – 7/10. I really liked these – it was easy to make them nice and light as the low heat made them almost impossible to overcook. The result is light and fluffy muffins that eat very well, very hard to get wrong, I think, and you should give them a go. They freeze well too…

1 comment:

butters said...

8/10. loved em. light scrumptious and buttered up to the nines. brilliant.