Another glut of carrots in the veggie box. I almost made Ivy’s lovely carrot cupcakes again. But then I realised I could knock off another recipe from Delicious Days, so I made Good Morning Muffins instead.
These are American-style muffins with toasted ground hazelnuts, grated carrots and some sliced apple. Verdict: they were OK, but I’d rather have made Ivy’s cupcakes! It has to be said I’m not that keen on American muffins. Still, it means we have something different to eat from breakfast instead of terminally boring wholeweat cereal.
Meanwhile, I also decided to have a go at making English muffins. These are something we do occasionally have for breakfast because you can get acceptable packaged ones in Carrefour. But I thought it would be nice to try making my own so I could put them in the freezer and have them whenever we like.
I’d always thought muffins were tricky, but I found a recipe at King Arthur Flour that looked utterly straightforward and even let me dust off the bread machine to make the dough.
I had to do some conversions and the initial batch turned out rather wet, resulting in oddly-shaped muffins, because the dough stuck to everything and was difficult to transfer from work surface to griddle. But I just added a bit of flour to the remaining dough and they turned out beautifully. I cooked them on my electric plancha, which is perfect for this and means you can cook them eight at a time. I split one and spread it with butter the minute it came off the griddle — yum! No more bought muffins for me!
Following is my converted recipe. If you don’t have a bread machine there’s a manual version here — though I’d have thought that with a bit of common sense you could simply make the dough in the recipe below by hand.
Recipe for Breakfast: muffins two ways »