Ingredients for Muffins Recipe
450 g/1 lb strong plain white flour
1 tsp salt
15 g fresh yeast or
7 g dried yeast
1 tsp sugar
300 ml warm water
flour or fine semolina to dredge
1. Sieve the flour salt into a bowl. Mix the fresh yeast with the sugar and add to the lukewarm water (or sprinkle dried yeast on the water with the sugar and leave until frothy. Add to the flour and mix well.
2. Knead to a firm dough. Cover and leave to prove for 1 hour. Knead lightly again and roll out on a floured board to 1cm thickness. Cover and leave to stand for 5 minutes. Cut into 7.5 cm diameter rounds. Place on a well floured baking sheet and dredge the tops with flour or fine semolina (this gives a golden and slightly crisp finish). Cover and leave to prove for 40 minutes.
3. Heat the oven to 230 C/ 450 F mark 8 or prepare a griddle. Cook on a moderately hot greased griddle or thick frying pan for about 6 minutes each side until golden brown or bake for 10 minutes, turning over after 5 minutes.
To serve muffins
Pull the muffins open all the way round, leaving the halves joined in the center. Toast on both sides, then pull apart and butter thickly. Put together again and serve hot.