Muffins

[bunn]

Pp has got into poached eggs, and would like to eat them with (English) muffins. 

Asda had no muffins at all (they had about 7 different kinds of crumpet, and zero muffins), so I bought a bag of spelt flour instead and made these wholemeal spelt muffins instead: https://www.greatbritishchefs.com/recipes/wholemeal-spelt-english-muffins-recipe ;

Have never cooked bread in a frying pan before, but it seemed to work. 

I've only eaten one so far, but it was delicious. Think I should make half quantities though: nine muffins at once is a lot of muffins. 

 

Comments

[chainmailmaiden]

Ooh, they sound nice! I've made crumpets & pikelets before, but not muffins. I'd have thought they would freeze well and would be fine thawed, especially if you were planning on toasting them.

[bunn]

I'm going to see how this batch keep and maybe freeze the next, since I've got no idea how long they will keep, I think.

[rabbitica]

Freezer??

[bunn]

Requires so much willpower to put baking in the freezer! But probably a good idea.

[rabbitica]

It helps spread out the enjoyment!

[independence1776]

Oh, that looks delicious.

[bunn]

I think the spelt actually made them tastier than white flour.

[adaeze]

Can you get really fresh eggs anywhere? When we had hens we used to poach them the day they were laid, and they were glorious. Still good 24 hours after leaving the hen, once the egg was a couple of days old getting ordinary.

Funnily enough, boiled eggs are better if they're a few days old.

[bunn]

We can sometimes, but I enjoy them even when the eggs are a bit older.

[anerea]

Now you've got me thinking of my gluten-free herb and zucchini muffin recipe, which I haven't made for ages! I usually bake off a tray and put the rest of the batter in the fridge and bake the rest two days later. (That freezing suggestion sounds good too, I might try it next time.)