Ingredients
• 240g self-raising flour. Plus more for dusting
• 240g self-raising flour. Plus more for dusting
• 2 heaped teaspoons of baking powder
• ½ level teaspoon of salt. (Low sodium salt would be best)
• ¼ level teaspoon of baking soda
• 100ml luke warm water
• 1¼ teaspoons of yeast
• 50ml low fat milk
• 1 egg. Lightly beated
• a couple of sprays of Fry Light One Cal Spray Oil
• 4-5 tablespoons of maize meal or ground polenta
Method
Method
- Sift the flour, baking powder, salt and baking soda into a large bowl and make a well in the centre.
- Next, mix the water and yeast together in a jug or cup and stir to combine.
- In a separate jug, mix the lightly beaten egg and milk together with a hand blender until it's well beaten.
- Next, add both liquids to the to the flour and stir to combine with a wooden spoon or spatula.
- Tip the dough onto a floured board and dust again with flour. Knead for approximately 5 minutes until it comes together.
- Spray a bowl with a couple of sprays of the spray oil and add the dough. Spray a sheet of cling film with a little spray oil and cover the bowl. Allow the dough to rest in a warm place for about 45-60 minutes until it has roughly doubled in size.
- Once the dough has rested, tip it onto a floured board and roll out until it's approximately 1 inch deep with a rolling pin.
- Next add the maize meal or polenta to a baking sheet or large plate and shake to distribute evenly.
- Next, using a glass or cookie cutter, cut the dough into small rounds. Transfer these to the maize meal/polenta and coat both sides. Continue to shape, re-roll and cut until you've used all the dough.
- Spray a little more spray oil onto some cling film and cover the shaped dough. Allow to rest again for approximately 45 minutes.
- To finish the muffins, heat a large frying pan to a medium to high heat. When it's hot, gently dry fry the muffins for 5-8 minutes, turning regularly, until they are lightly coloured. It's best to cook them in two batches. Transfer to a plate to cool when done. They will keep for a couple of days if stored in an airtight container or biscuit tin.
- To serve, slice in half and toast until golden brown and top as required.
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