Muffins

Name: Muffins
Yield: Makes Twelve-Fourteen
Cuisine: Northern Europe
Ingredients: 450 g (1 lb) plain flour (not strong bread flour); 450 g (1 lb) plain flour (not strong bread flour); 1 teaspoon castor sugar; 25 g (1 oz) fresh or 15 g (½ oz) dried yeast; 25 g (1 oz) fresh or 15 g (½ oz) dried yeast; 2 teaspoons salt; 275 ml (½ pint) milk, warmed to just above blood heat; 25 g (1 oz) butter, melted

Preparation info

Makes
Twelve-Fourteen

Difficulty
Easy

Appears in

British Cooking

By Caroline Conran

Published 1978

About

The muffin man with his bell, once a familiar figure in our streets, has now disappeared but here is an authentic recipe to try yourself. If you are used to yeast cookery, then this should not be difficult. Keep the dough rather warm throughout so that the rising is rapid.

Ingredients

450 g (1 lb) plain flour (not strong bread flour)
1 teaspoon

Europe
United Kingdom
Bread
Vegetarian

Method

Cream the yeast and sugar with 150 nil (½ pint) of the warm milk in a small bowl. Stir in 4 tablespoons of flour and stand the bowl in a warm place to froth up.

Put the remaining flour in a bowl and warm it slightly, either in a low oven or perhaps on top of the grill.

Now make a well in the flour and pour in the yeast, remaining warm milk, the salt and melted butter. Mix to a d