Close enough: a bit messy and he doesn't need the butter in the dough. But at least it's a muffin, not a crumpet.

BTW, John, are you into cooking? Anytime you or someone felt like talking us through blueberry pancakes there'd be eager eyes watching. One of my very special memories of my first visit to America, fondly (hungrily) recalled 38 years later.

Anyhow. Here's what I've been doing this afternoon.

Muffins

450 g / 1 lb strong (high gluten) white flour
1 tsp salt
225 ml / 8 fl oz milk
55 ml / 2 fl oz water
1 tsp sugar
2 tsps dried yeast

Very similar to the crumpet recipe, but crucially different proportions, because this is for a dough, not a batter. Warm the milk & water to tepid in a microwave or pan:



Stir in the sugar and then the yeast:



After 10 - 15 minutes the yeast will have activated and made the milk frothy. Pour it into the flour in a bowl and mix to a nice, elastic dough. Knead that dough well for a good 10 minutes:



Leave the dough to prove for an hour or so in a warm place. It should roughly double in size:



Roll it out to a half inch thickness and then use a cutter or ring to cut out circles, which are placed on a flour dusted surface:



Sprinkle them with flour - cornmeal is nice but not essential. Leave to rise for another hour or so, for lightness:



Bring a pan to a moderate heat and cook the muffins for seven minutes on each side. They will rise further during this process:





They are excellent cut in half and eaten immediately spread with jam, jelly, peanut butter, marmalade or of course, Marmite. If eaten later they should be toasted:



On the left in this picture are crumpets spread with various condiments, on the right, muffins. Served (obviously) with English breakfast tea. Bon appétit, Mrs C:



Now. I'm off to do things to muffins with black pudding, apples and Bovril...

Cheers - C

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The clips are not available in our area (US). I've noticed this several times before with BBC. Doesn't matter anyway if they don't have subtitles.

http://www.joyofbaking.com/breakfast/Bl ... cakes.html

Ceri,
I've selected this demo for it's "TransLantic" speak as well as the finished product. The one change I might make is using Buckwheat flour over the use of white, or perhaps a half/half blend of the two. The other tricks ie. the electric skillet and the use of frozen berries are stock and trade in our kitchen.

Happy 'cakes,
John.E

Mrs Bighair and I do lots of baking together as often as possible. In fact I'm quite surprised we don't have a bun in the oven right now. Which reminds me, must see if I can get my hands on a couple of her nice white baps.



Andy

_________________
Pending Greatness

Hey Ceri. Did you try out the Lummur yet?

_________________
Deyr fé
Deyja frændr
Deyr sjálfr ið sama
En orðstír
Deyr aldregi
Hveim er sér góðan getr

Fair question, Nonni. I didn't have any eggs in the house before, but I've put that right now. So this evening we tried your Lummur recipe two ways.

First, savory - with smoked salmon and crème fraîche, a little broad bean and fennel salad and some New Zealand white:



And then sweet - with Ceri's sharp quince jelly and Greek yoghurt (I'm trying to keep it a bit healthy...):



We liked them, so thank you! But that's probably not how you do them. Care to share?

Cheers - C

_________________

Usually I just put some sugar or butter and cheese on them, but I like your idea Ceri.

_________________
Deyr fé
Deyja frændr
Deyr sjálfr ið sama
En orðstír
Deyr aldregi
Hveim er sér góðan getr