Plain muffins are a really great alternative to toast for breakfast, topped with butter and your favourite spread like honey or jam. They can be eaten hot and straight from the pan or spilt when cooled and toasted. They can be turned into a meal in themselves with recipes like muffin pizzas or eggs benedict. Muffins are traditionally cooked on a griddle, but if you’re making lots, then you can also cook them in a hot oven, cooking for 5-6 minutes on each side.
- 500g strong plain flour
- 1tsp salt
- 1 sachet easy-blend dried yeast
- 2tblsp sunflower oil
- 300ml warm water
- You will also need:
- 8-9cm round cutter
- Baking sheets, greased
- Cling film
Sift the flour and salt into a large bowl. Stir in the yeast. Mix together 300ml warm water and oil and pour into the flour. Mix together well, until the ingredients bind together, then knead for 5-10 minutes, until smooth and elastic.
Roll the dough out on a lightly floured surface to a thickness of about 1cm. Use the cutter to cut out rounds. Place the rounds, well spaced out, on a baking sheet. Cover with oiled cling film and leave in a warm place, until about doubled in size.
Heat a griddle or frying-pan over a moderate heat. Grease the griddle or pan lightly. Slide a palette knife under the muffins, and carefully transfer to the hot pan. Cook 3 or 4 at a time for 3-4 minutes on each side, until lightly golden. Remove from the pan and keep warm if serving immediately or transfer to a wire rack to cool.
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These muffins will keep for up to 3 months in the freezer. Defrost for around 4 hours and serve toasted.