Time for the Gourmet Seven and for this month we have chosen ‘English breakfast”. The first thing that popped in my head on hearing the theme were these muffins. I have had them for breakfast a couple of times and would not have not thought about making them if not for blogging. So I started looking out for recipes and was wondering how the muffins get that nice brown color. The way these muffins are made surely surprised me and I enjoyed the whole process. OK, so are you wondering how they are made. Well the cooking starts off on the stove and ends in the oven. I was doing happy dances when I flipped the first muffin and saw the lovely brown color.
Now, I do have to work a little on getting perfectly smooth rounds and I am sure that will come with some practice. Again, the bread loving family was immensely pleased with the muffins and they were a super hit. Recipe is from browneyedbaker.
My son had his muffins with some cream cheese.
- 2 1/4 bread flour (substitute with all purpose flour)
- 1/2 tbsp granulated sugar
- 1/2 tsp salt
- 1 1/4 tsp instant yeast (Refer to “My Notes” below if using active dry yeast)
- 1 tbsp butter or shortening at room temperature
- 3/4 cup to 1 cup milk or buttermilk at room temperature
- Cornmeal for dusting
- If using active dry yeast, proof it first with some warm water and sugar and then add to flour. Refer to pav bread. Since we are adding sugar to proof up the yeast, skip the sugar in the first step.
- If needed checkout the buttermilk substitute here.
- I did not have a thermometer setting to measure the griddle temperature. I just heated it up until a splash of water sizzled in the griddle.
- Cook on the griddle until both the sides have a nice brown color. If flipped early, they will fall apart and if too long they would turn black. So, keep an eye. I had to cook for exactly 5 minutes on each side.
- While the pieces are cooking, the remaining uncooked pieces need to be covered to avoid drying.
- The muffins need to be transferred directly from the griddle to the oven for the center to cook. Again, keep an eye.
Soft on the inside, the muffins were very tasty.