INGREDIENTS
450g Bakers flour
5g caster sugar
7g dry instant yeast
5g salt
280ml milk
40g polenta, for dusting
40g semolina, for dusting
To serve
Unsalted butter, to serve
METHOD
Muffins
1. Combine all the ingredients in a mixing bowl then knead to a smooth, firm dough.
2. Place into a lightly greased bowl, large enough for the dough to double in size. Place into the Steam Oven on the wire rack and prove on Steam at 40°C for 1 hour.
3. In a small bowl combine semolina and polenta. Set aside.
4. Remove the dough from the Steam Oven. Turn out dough onto a workbench dusted with semolina mix.
5. Using a rolling pin, roll out dough to 2cm thickness, sprinkle the top of the dough with more semolina mix and turn over.
6. Cut discs using a 7cm pastry cutter. Place the discs onto paper lined perforated steam container and Steam at 40°C for 20 minutes.
7. Increase the temperature and Steam at 100°C for 15 minutes until cooked.
8. Remove from the Oven and allow to cool on a wire rack for 10 minutes.
To serve
1. Melt butter in a frying pan on medium heat, Induction setting 6.
2. Brown muffins on each side for approximately 3-5 minutes until golden. Serve immediately.
Hints and Tips
• Muffins can also be toasted in the Oven on Fan Grill at 200°C until golden.
• Muffins can be frozen for up to 1 month.
APPLIANCE / FUNCTION
Miele
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