Home made is always best! This makes about 18 – 24 muffins, depending on the size. When I make these for egg & bacon muffins, I use a 9cm cookie cutter so that it’s the same size as the 4 minute (cheat) poached eggs we make using our K-mart pie maker.
Preparation is about 20 minutes, 2-3 hours for rising and proofing, leave an hour to cook them in a frying pan.
1 cup warm water
1½ ts yeast
1 cup milk
80g butter (thin slices)
2 TB sugar
1 ts salt
5½ cups plain flour
coarse semolina for sprinkling
Stand mixer with dough hook, crumpet ring or large cookie cutter (or glass, jar etc)
1 – Dissolve yeast in water, leave while step 2 is executed
2 – Place milk, butter, sugar and salt in a small saucepan. Heat gently until the butter melts and the sugar dissolves.
3 – Place milk and yeast mixtures in the mixer. Add 3 cups of flour and mix into a smooth slurry.
4 – Add another 2 cups of flour and mix. If it’s still sticky, add the remaining half cup of flour. Mix until smooth, kneading by hand if necessary.
5 – Cover with a tea-towel and allow to double in size (1-2 hours)
6 – Punch down, then roll out onto a lightly floured surface. Use the crumpet ring to cut muffins. Place on Glad Bake (on a tray if you like) sprinkled with a little coarse semolina or cornmeal. Sprinkle the muffin tops as well.
7 – Proof for 30 minutes
8 – Heat a large frying pan to a medium heat and cook the muffins 5-6 minutes on each side.
Cut in half and serve with butter, jam, pizza toppings, or go big – bacon and egg muffins or Eggs Benedict!