I love these muffins, they are perfect for a weekend breakfast or even making in batches, slicing in half and then freezing until you need them.
- 500g strong white flour
- 7g sachet active dried yeast
- 1 tsp salt
- 1 tsp sugar
- 50ml yogurt
- 250ml milk
- 30g polenta for dusting
- Place the milk, sugar, yogurt and yeast into a mixing bowl.
- Add the flour and salt, and using your hand in a claw shape mix together to form a soft ball of dough.
- Transfer the dough onto a lightly floured work surface and knead for 2-3 minutes until smooth and stretchy.
- Place the dough back into the bowl, cover with cling film and leave to prove for 1 hour.
- When the dough is proved and doubled in size, turn out onto a work surface dusted with a little polenta.
- Roll out the dough, it needs to be about 3 cm thick.
- Simply cut out the muffins using a round pastry cutter with straight edges.
- When you have cut them all out roll the remaining dough out again and cut the last few.
- Heat a dry frying pan on a low heat for 3-4 minutes
- Place the muffins into the pan, you should be able to cook about 4/6 at a time depending on your size of frying pan, they will take approximately 2-3 minutes on each side.