I love muffins.
They are quite probably my favourite bread-based product – especially toasted on my folks’ wood burning stove. I have made them before (successfully, too!) but let’s be honest, making anything bread-based for breakfast is a bit of a faff, and I don’t like the idea of getting up at 4am so things have time to prove. So, I decided to have a bash at using my breadmaker for them – possibly the best idea I’ve ever had. They have now become a staple treat brekkie in our house, and the children love them to the point that if I offer muffins that aren’t home made there is a definite air of disappointment (although they do still say yes – they obviously take after me).
What could be simpler than chucking stuff in the breadmaker after tea, leaving it for a bit then sticking it into the fridge until morning?
And this is what you end up with…
A delicious plate of light, fluffy, crisp on the outside, but pillowy-soft in the middle muffins, just begging to be torn open and smothered in butter or jam (for the record, this is the only time I will concede to sweet toppings on muffins – never if they are toasted, then it’s purely butter).
“But how can I make them?”, I hear you cry… Come closer, and I will share my secret.
Easy Overnight Breadmaker Muffins
250g strong white flour
1tsp oil or 5g butter
5g dried yeast
- Put all the ingredients in your breadmaker pan, with the yeast in the dispenser (if you don’t have a dispenser, put it in the pan at the opposite side to the salt).
- Set the breadmaker to the pizza cycle, or the basic short dough cycle. My pizza cycle takes 45 mins, which seems to be pretty perfect.
- When the cycle is complete, take the dough out, and put it in an oiled bowl. Cover with cling film and pop in the fridge overnight to allow a slow rise.
- In the morning, take the dough out, divide into 6 pieces and flatten each into a disc. They will rise quite a lot, so don’t be frightened to make them flatter than you think you should. Sprinkle with plain flour or cornflour.
- Leave to prove in a warm place for about 30 minutes, or until doubled in size.
- Heat a heavy based frying pan over a low heat, and spray with oil.
- Gently place the discs into the pan and cook until golden, then turn and cook the other side. This takes about 10 minutes in total. I find it useful to cover my frying pan with the lid from my wok – the extra heat cooks the muffins properly in the middle, without overcooking the outsides. You may need to do this in batches.
- Keep the cooked muffins warm while you cook the rest, then serve. I understand the “proper” way to open a muffin is to stab all aroung the circumference with a fork then tear it open – just be careful that the steam doesn’t burn you.
They really do taste fantastic served fresh, but you can cool any leftovers and toast them later (I can’t confirm this yet as we never have any leftovers).
If you give these a shot, I’d love to hear how to get on. Shop bought muffins are pretty good, but if you don’t mind spending half an hour cooking them in the morning, the homemade version is the way to go.
I’ve entered this post into the Tasty Tuesdays round up at Honest Mum
Since this makes a great winter morning warming breakfast, particularly served with a poached egg and some bacon, or maybe a bit of smoked salmon if you are feeling extravagant, I’m entering this post in the Co-operative Winter Warmer competition. If you have a great recipe that fits the bill, you could enter too, and maybe win £750 of electrical appliances!