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snacks and sides | Makes 12–14
1. Gently warm the milk in a pan till lukewarm or body temperature, 37C. Add the yeast and sugar and stir until the sugar is dissolved. Set aside for a few minutes until the mixture is creamy and starting to froth.
2. In a large bowl, mix the yeast mixture, flour, shortening or lard and a pinch of sea salt into a soft dough. Add a little extra milk or flour if needed. Knead until smooth and elastic. Transfer to a greased bowl, cover with clingfilm and set aside in a warm place to rise for 1 hour, or until doubled in size.
3. Knock back the dough and roll out on a lightly floured surface to about 2cm thick. Using a round cutter or thin drinking glass, cut out circles of 5–8cm. Lightly sprinkle a piece of baking parchment with extra flour, or polenta. Transfer the muffins to the paper and sprinkle over a little more flour or polenta. Cover with a tea towel and leave in a warm place for 45–60 minutes to rise.
4. When ready to cook, preheat the oven to 170C/gas 3 and heat a heavy nonstick pan over a medium heat. Brown the muffins in the pan, in batches, for a few minutes each side, then turn the heat to low and cook for 10 minutes. Transfer to a baking tray and finish with 5 minutes in the oven, till cooked through. Cool slightly on a wire rack then split open and spread with butter. Or keep in an airtight tin, to split and toast as needed.
Per muffin 188 cals, 5.4g fat (2.2g saturated), 4.9g protein, 29.4 carbs, 3.7g sugars
Recipe Kate McCullough
Photo Sam Stowell
from Issue 29
ingredients• 300ml milk, plus a splash extra, if needed
• 1 x 7g sachet dried yeast
• 25g white caster sugar
• 425g flour, plus a little extra
• 50g shortening or lard, melted
• 20g polenta (optional)
• Butter, for greasing and to serve