About this recipe:I've used this delicious recipe for about 29 years. They are very good . . . much better than any shop-bought muffins I've ever had.
2 tablespoons caster sugar
1 (7g) sachet dried active baking yeast
250ml warm water (45 degrees C)
60g melted butter or margarine
750g plain flour
1 teaspoon salt
2 tablespoons polenta (cornmeal)
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Method Prep:25min › Cook:20min › Extra time:1hr30min › Ready in:2hr15min
Warm the milk in a small saucepan until it bubbles, then remove from heat. Mix in the sugar, stirring until dissolved. Let cool until lukewarm. In a small bowl, dissolve yeast in warm water. Let stand until creamy, about 10 minutes.
In a large bowl, combine the milk, yeast mixture, butter and 1/2 of the flour. Beat until smooth. Add salt and rest of flour, or enough to make a soft dough. Knead. Place in greased bowl, cover, and let rise.
Punch down. Roll out to about 1cm thick. Cut rounds with biscuit cutter, drinking glass or empty tuna tin. Sprinkle greaseproof paper with polenta and set the rounds on this to rise. Dust tops of muffins with polenta also. Cover and let rise 30 minutes.
Heat a greased heavy frying pan or griddle. Cook muffins on griddle about 10 minutes on each side on medium heat. Keep baked muffins in a warm oven until all have been cooked. Allow to cool and place in plastic bags for storage. To use, split and toast.
Thanks for sharing your lovely recipe. I tried them out this morning and they turned out fab. I cooked them over a low heat. It took a while to cook the whole batch. As I cooked them the family were stealing them...they were that good! Yum, I will be doing this one again - 11 Feb 2012
Its not often I say this, in fact I have never said it before but I PREFER STORE BROUGHT. These were just ok, nothing special in fact I found them too bland. Glad I made them and they did look very good, but the taste was not there for me. Don't think I will bother to make again. Thank you for sharing anyway. - 21 Feb 2010