Having muffins for breakfast means getting up earlier, to finish the recipe started the night before, but theres something in getting up early, seeing the sun rise. Takes 5 mins to mix and knead the dough, then you have 40 mins or so to let them rest until cooking. Lots of time that for me at least was productive time. Shower, cup of tea, quiet time, putting dishes away....
And then breakfast of an English muffin straight off the grill with butter and local honey... mmmmm
I whinged the other day that my hubby almost never picks up the camera so he insists on taking one this morning. Thanks babe.
ENGLISH MUFFINS (sourdough recipe)
The night before: combine 2 C flour, 1C water and 1C starter
Leave overnight.
In the morning put 1C starter aside to keep, mix in
1/4C milk powder
1/2tsp baking soda
1/2tsp salt
1tsp sugar
and enough flour 1/2-1C to make a dough that sticks together.
Turn onto floured surface and knead well until smooth and no longer stickly, adding more flour if needed (for 2-3 mins.) Flour generously and roll to 1/2inch thickness. cut out with drinking glass about 7-8cm diameter. Place on parchment or silicon baking sheet sprinkled with polenta. Sprinkle more polenta on top. (Should get about 16 muffins from this recipe)
Leave to rise, covered in a warm place at lease half an hour.
Cook muffins kind of like a pancake, in lightly greased pan - cast iron is best for this if available.
7-8mins on low-med heat (I set the timer and get other things done while waiting.
Have a happy day xo
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