Old-style Muffins Print E-mail
Written by Claire Hopley, 2008   
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Here's a recipe for involving the children - they love pounding the yeast dough. The sight of the muffins gently swelling on the griddle on the top of the stove is fun too - and educational if you want to explain the workings of yeast and the effect of heat.

350ml (12 fl oz) milk
35g (1 1/4 oz) butter
15g (1/2 oz) dried yeast
75ml (2 1/2 fl oz) cup warm water
1 tbsp honey
1 egg, lightly beaten
2 tsp salt
1 tbsp vinegar
about 750g (1 1/2 lb) plain flour
2-3 tbsp fine polenta or cornflour

Warm the milk and butter together until the butter melts. Cool to blood heat. Mix the yeast with the warm water and stir in the honey; leave for about 5 minutes or until frothy.

Mix with the milk and yeast, then stir in the egg, salt and vinegar. Put half the flour in the mixing bowl, make a well in the centre, pour in the liquid ingredients and mix (preferably using an electric mixer) for about 2-3 minutes (longer if working by hand), until you have a smooth dough. Mix in the remaining flour, a little at a time until the dough is stiff, and knead for 5 minutes or until it no longer sticks to your hands. Cover the bowl with clingfilm, and leave in a draught-free spot for about an hour or until doubled in bulk.

Shake the polenta or cornflour on a plate. Divide the dough into 10-12 portions and flatten them into 3in circles. Sit each in the polenta or cornstarch to dry the bottom and place on a dry tray. Cover with a tea towel. Let rise until doubled: about 25 minutes.

Bake on a lightly greased griddle or non-stick frying pan over medium heat. They need about 6 minutes per side. Turn them gently so they remain puffy. They are ready when brown but yielding to slight pressure in the middle. Split with a fork so you leave a rough surface that will absorb butter.
 
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