Sunday, 17 July 2011

The Other Type of Muffin

I really, really like English breakfast muffins. I don't buy them that often though as I tend to place them in the luxury/occasional compartment of my diet. I've been trying for a long time to reduce the amount of packeted/pre-made things I buy. Lately the right (well, right for this purpose) balance of time and finances has encouraged me to try a little bit harder. So, today I decided to attempt to bake my own muffins. I did a quick google for recipes, but nothing grabbed me as being important or amazing enough to follow so I really just made it up.
I prepared the dough as though I were baking regular bread only I substituted most of the water for soy milk and added a splash of olive oil because I wanted a slightly softer, lighter result than how my bread normally is. I used half/half white and wholemeal flour and left out the gluten flour I normally add to most bread-type products.
After letting the dough rise once, I rolled it out and cut out circles. I let these rise for another hour or so before baking them. Unfortunately they used some of their rising energy to go out instead of just up, although since I gave them no barriers to prevent this, it was to be expected. I probably let them crisp a little too much, meaning that it will not be optimal to toast them as I normally do with the bought ones. Overall though, I am really pleased with them, and happy to have more muffins, with fewer ingredients, for much less cash dollars than when I buy them.

Fresh from the oven, I spread cornmeal on the tray, that's what they're dusted with.
At first i thought they were a bit too thin, but they really are not too bad.
With peanutbutter, the inside was soft, warm and perfect.

They did turn out quite circular.

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