Muffins

Muffins

Stove cooked on the Britannia Chef Top or flat griddle, these tea time treats are delicious split and spread with lashings of butter. The True Fan function set at 25° is ideal for bread proving.

Makes: 10

Preparation time: 20 minutes

Proving time: 1 hour

Cooking time: 15 minutes

True Fan function 25°C

Chef top or flat griddle

225 ml (8 fl oz) milk

55ml (2 fl oz) water

450 g (1 lb) strong white flour

1 tsp caster sugar

2 level tsp fast action dried yeast

1 tsp salt

flour for dusting

oil

Place the milk in a small saucepan and heat until just warm, so you can hold your finger in it comfortably. Meanwhile sift the flour sugar and salt into a large bowl and sprinkle over the yeast. Make a well in the centre and pour in the milk mixture. Using a wooden spoon gradually combine the ingredients to form a soft dough. You could use a food processor with a dough hook but it is far more satisfying and therapeutic to knead the dough yourself. If the dough is a little dry add a little more water and if it is too wet add a little more flour. Place the dough on a floured surface and knead for 10 minutes. Return the dough to the bowl and cover with a piece of oiled food wrap. Place in the oven a ‘prove’ or place somewhere warm for 30 minutes or until doubled in size. Place the dough on a floured surface. Using a rolling pin, roll out the dough to about 1 cm (½ inch) thick. Using a 7.5 cm (3 inch) pastry cutter or a glass tumbler cut out into 10 rounds. Gather up and re-roll any scrapes until all the mixture has been used up. Place the muffins on two floured baking sheets, cover with oiled food wrap and return to the oven or place in a warm place for a further 25 minutes until doubled in size. Meanwhile heat the Chef Top or flat griddle on the lowest heat and wipe the surface with a little oil. Place the muffins on the Chef Top or flat griddle and cook for 7 minutes on each side turning and rotating until golden brown. You will need to do this in batches if using a griddle. Muffins are best eaten immediately but will keep for 3 days in a cool place. Split and serve with lashings of butter and jam.

tip: Try adding 50g (2oz) sultanas and 5ml (1 tsp) mixed spice to the dry mixture Try split and toasted then top with tuna mixed with mayonnaise and some grated cheddar cheese. Place under the preheated grill until piping hot and golden brown.