Breakfast muffins

Chef: Rachel Allen
Prep: 60 mins
Cook: 40 mins
Breakfast muffins
They’re a great, squishy alternative to toasted bread and are the classic base for Eggs Benedict. It’s a sin not to eat them dripping with butter; the only other accompaniment you need is a big cup of milky coffee.

500g strong flour

1 tsp salt

350ml milk

2tsp caster sugar

1 ½ tsp dried yeast/15g fersh yeast/1x7g sachet fast-acting yeast

Ground rice, for dusting

Sift the flour and salt into a large bowl.

Heat the milk in a saucepan until it is warm, then stir in the sugar and the yeast.

Allow to stand for 5 minutes until the mixture is frothy. If using fast-acting yeast, there is no need to let the mixture stand.

Pour most of the liquid into the dry ingredients and mix to a soft but not wet dough.

Knead for 5 minutes by hand.

Place the dough in an oiled bowl, cover and leave for 1 hour.

Knock back the risen dough and knead again for 3 minutes. Cover and leave for 30 minutes. Meanwhile, dust a baking tray with ground rice.

Roll it on a work surface dusted with ground rice into a log about 8in long.

Cut the log into 10 slices, each three-quarters of an inch thick and place on the prepared baking tray.

Dust the top with ground rice then flatten them slightly. Cover again and leave to rise for 30 minutes.

Place a heavy cast-iron grill pan or frying pan over a medium heat to heat up. Reduce the heat to very low and cook the muffins for 10 minutes on each side. 

10 muffins

Preparation Time
60 minutes

Cooking Time
40 minutes

Main ingredients
Dairy, Flour

Recipe Type
Bread, Cakes & Baking, Breakfast, Vegetarian

Special Info

Level of Difficulty

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