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Saturday, 6 January 2018

Home Made Muffins

When I think of hot toasty muffins I always think of the rhyme I grew up with as a child

"Have you seen the Muffin Man, the Muffin Man, the Muffin Man
Have you seen the Muffin Man who lives on Drury Lane

Yes I have seen the Muffin Man, the Muffin Man, the Muffin Man
Yes I have seen the Muffin Man who lives on Drury Lane".


As I have fresh yeast in the fridge  and Muffins need yeast, I have decided to make some home made muffins for Saturday night's tea.  I have never made them before but Muffins and Crumpets have always been a firm favourite ever since I was a child especially when dribbled with butter.  However they do take a little time to prepare.

Home made butter is on the cards for this evening with the reduced cream that I managed to buy quite cheaply, and with the Buttermilk left over from the said process I shall be making some buttermilk scones finished off with fresh cream and strawberry or raspberry home made jam.  Both of which are in the cupboard.

Recipe for the Muffins

1oz fresh yeast
1/2 pint of milk
1 1/2 teaspoons of salt
1/4 pint of water (tepid/warm)
1 1/2 lb of flour

This apparently will make 12 muffins

Equipment:

6 muffin rings
Girdle or heavy  based frying pan
Or electric hot plate

Method:

Dissolve the yeast in the tepid warm water and then stir in the milk.

Sieve together the flour and salt into a warmed bowl and stir in the liquid to form a soft dough.  Beat very thoroughly and then cover with a  damp cloth and leave in a warm place to rise (approximately two hours).

Grease and flour a deep baking tin and put to warm.

Divide muffin dough into 12 to 14 pieces and shape into flattened rounds a little smaller than the muffin rings.  Put into tin and leave to prove until they are well puffed up.  Meanwhile heat the girdle/griddle/flat plate/frying pan until evenly warmed and greased.  Grease the muffin rings and stand them on the girdle/griddle etc.  When the rings are warmed drop a round of the dough into each ring.  Cook until light brown about 5 minutes on one side and then turn and do the same for the other side.  Remove rings and cook until just firm.  Cool on a rack.  Cook the remaining muffins.

To serve:

Toast the muffins on either side, pull apart and spread thickly with butter.  You can either sandwich them together again or eat separately but enjoy.

A little bit of Old England tradition for a Saturday night tea time.

Just hope that they work out okay.

Catch up soon.

Pattypan

x


P.S.  Just thinking on this something like this on the go whilst the children are either making Christmas decorations or helping you put up the decorations might be one of your new Christmas traditions.  Whilst all the work is going on they could be rising in your airing cupboard or warming oven and then finished off as part of a winter's evening tea (especially if you have a roaring fire) with all sorts of other lovely bits and bobs.  A warm treat for a spot of work.

4 comments:

  1. Home-made muffins are lovely. Just the thing with some home-made soup on a cold winter's night.

    ReplyDelete
    Replies
    1. Hi BB; had not thought about putting the muffins with soup. Thanks for that. Hope you are okay. Take care Tricia xxx

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  2. I absolutely adore freshly made muffins as do my husband and son. I always use a mary berry recipe which does not need "rings", you simply cut them out using a round cutter, let them rise and then cook them on a gridle/frying pan. I love the idea of a christmas tradition making these and hope I remember next year, love fluffy xx

    ReplyDelete
    Replies
    1. Hi Fluffy

      Not using rings would make things a lot easier but it is the traditional way of making them. Will have to look out for that recipe. I have several of her books. I liked the idea of the Christmas tradition as it makes more of it for the kidlets - in effect making your own traditions. Hope everything is alright. Take care. Tricia xx

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