100 Top Teatime Treats by Marguerite Patten

Author:Marguerite Patten
Language: eng
Format: epub
Tags: COOKING / General
ISBN: 9781909808706
Publisher: Grub Street Cookery
Published: 2008-04-16T04:00:00+00:00

Cream the yeast in a bowl and add the milk. Sprinkle a little flour on top and leave in a warm place for 10 minutes, or until the surface is covered in bubbles.

Sift the flour with the salt into a mixing bowl. Add the yeast liquid and mix well. Knead until a smooth but soft dough is formed. Cover the bowl and leave at room temperature for 1¼ hours, or until the dough has doubled in size. Knead it once more, and divide into 12 equal portions.

For a perfect shape you should use 12 muffin rings about 3 inches/7.5 cm in diameter. Place them on to greased trays. Form the dough portions into pieces to fit the rings (if you have no rings simply make dough circles of the same size). The muffins should be fairly thick. Cover lightly and leave for about 25 minutes or until well risen.

Heat a griddle and grease it lightly. Lift the muffins – in their rings if you are using them – on to the griddle. Cook for 4-4 ½ minutes or until lightly browned on the bottom. Turn and cook the other side in the same way. Serve hot or warm with butter.

Makes 12

½ oz/15 g (½ cake) fresh (compressed) yeast (for time-saving yeasts, see page 50)

½ pint/300 ml (1 ¼ cups) warm milk

14 oz/400 g (3 ½ cups) plain (all-purpose) flour

½ teaspoon salt

American Muffins

This basic recipe can be varied with the addition of fresh fruits – blueberries are the classic – or dried fruit.

A little of the flour can be replaced by bran. Try savoury muffins, using seasoning instead of sugar and a little grated cheese. Serve with butter.

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