INGREDIENTS
A)
1 1/2 tspns instant yeast
2 tbspns water
B)
1 tsp salt
1/2 tsp sugar
300 g breaded floor
15g milk powder
C)
180 ml cold water
D)
1/2 tbsp butter
E)
Some semolina for dusting
METHOD
- Mix (A) till well blended. Set aside for 10 minutes then add (B) and (C) and knead to form a dough
- Add (D) and knead to form an elastic, sticky dough
- Place the dough into 8 pieces and mould them into balls on a lightly floured surface. Coat them with semolina and baking tray
- Let it prove for 20 minutes, then cook them in a non stick pan over medium heat about 7 minutes. Then turn them over and cook for another 6 minutes or till golden brown. Cool on wire rack. Serve
Tips :
You can toast the muffins then cut them horizontally and serve with butter or jam for breakfast.
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