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Makes 12 to 14
Cooks In50 minutes plus proving
DifficultyNot too tricky
Nutrition per serving
Calories 188 9%
Fat 5.4g 8%
Saturates 2.2g 11%
Sugars 3.7g 4%
Protein 4.9g 10%
Carbs 29.4g 11%
Of an adult's reference intake
- 300 ml milk , plus extra
- 1 x 7 g sachet of dried yeast
- 25 g white caster sugar
- 50 g shortening or lard
- 425 g plain flour , plus extra
- 20 g polenta , optional
- unsalted butter
By Kate McCullough
- Gently warm the milk in a pan till lukewarm or body temperature, 37ºC. Add the yeast and sugar and stir until the sugar is dissolved. Set aside for a few minutes until the mixture is creamy and starting to froth.
- Melt the shortening or lard, then in a large bowl, mix the yeast mixture, flour, shortening or lard and a pinch of sea salt into a soft dough. Add a little extra milk or flour, if needed.
- Knead until smooth and elastic. Transfer to a greased bowl, cover with clingfilm and set aside in a warm place to rise for 1 hour, or until doubled in size.
- Knock back the dough and roll out on a lightly floured surface to about 2cm thick. Using a round cutter or thin drinking glass, cut out circles of 5 to 8cm.
- Lightly sprinkle a piece of baking parchment with extra flour, or polenta (if using). Transfer the muffins to the paper and sprinkle over a little more flour or polenta. Cover with a tea towel and leave in a warm place for 45 minutes to 1 hour to rise.
- When ready to cook, preheat the oven to 170ºC/gas 3 and heat a heavy non-stick pan over a medium heat.
- Brown the muffins in the pan, in batches, for a few minutes each side, then turn the heat to low and cook for 10 minutes. Transfer to a baking tray and finish with 5 minutes in the oven, or until cooked through.
- Cool slightly on a wire rack then split open and spread with melted butter, or keep in an airtight tin, to split and toast as needed.