- 120 g Milk
- 15 g sugar
- 7 g dried instant yeast or 20 g fresh yeast
- 120 g water
- 25 g Butter
- 375 g plain flour or extra strong bread flour
- 1 tsp salt
Place milk, sugar, butter, yeast and water in TM bowl and heat 37°C/5 minutes/Speed 1 to activate the yeast. Leave for about 10 minutes (go make yourself a cup of coffee or even take a quick shower!) then whisk 2 seconds/Speed 5 to froth it up.
Add the flour and salt and mix 20 seconds/Speed 3 or until the dough comes away from the sides of the bowl. Set the speed dial to the lid locked position and knead for 2 minutes. Place dough in a lightly greased bowl, cover with oiled cling film or a clean tea towel and let rise for about 30 to 45 minutes or until doubled in size (send some emails, help a child with homework, or paint your nails!)
Punch down, then roll out to about ½ inch thick. Cut rounds with biscuit cutter, drinking glass, or empty tuna can (what a wonderful idea, Mrs Opie!) and place on a sheet of waxed paper/baking parchment sprinkled with cornmeal or polenta. Dust tops of muffins with cornmeal/polenta, cover and let rise ½ hour. (This is where I opened the Champagne on Christmas morning and I’m sure you can find something to do for 30 minutes or so!)
Heat a greased heavy-based frying pan or flat skillet. Cook the muffins for about 15 minutes in total – the first 5 minutes with the lid on (this helps them to rise and reduce the density of the muffin) – then flipping them every few minutes until cooked through. Using a simmer mat on a gas hob will allow enough heat through to get a good rise but prevent the bases burning. I used an induction hob and watched them carefully. When cooked, place on a wire rack to cool, then split and enjoy.
This is a simplified version of a recipe researched and adapted for Thermomix by The Opies: Family Food. It is straightforward to make and yields fantastic results. Bon appétit !
See more Thermomix recipes for every occasion here: //www.whyisthereair.com/
This recipe was provided to you by a Thermomix ® customer and has not been tested by Vorwerk Thermomix ® or Thermomix ® in Australia and New Zealand.
Vorwerk Thermomix ® and Thermomix ® in Australia and New Zealand assume no liability, particularly in terms of ingredient quantities used and success of the recipes.
Please observe the safety instructions in the Thermomix ® instruction manual at all times.
Other users also liked...
- Mom’s Chili Con Carne, Thermomix style
- Gluten free, Dairy free, Vegetarian Coconut Milk Wraps with Sweet Chilli and Lime Dipping Sauce
- Mexican Chicken All-in-One Varoma Meal
- Green Tomato Chutney
- Marion’s Fabulous Scones
- Artichokes Vinaigrette in the Varoma!
- Cauliflower Couscous (Tabouleh)
- Coffee Walnut Cake
- Double Chocolate Chunk Cookies (Gluten Free and Grain Free)
- Low Fat All-in-One Varoma Chicken Supper
- Madame Thermomix’s Spicy Crab Tempura
- Bernie Brennan’s Almond and Seed Crackers
- Jalepeno and Lime sauce
- Self Saucing Chocolate Pudding
- Fudgy-Wudgy Chocolate Cookies
- Capsicum tomato pasta sauce
- FLUFFY OAT & CINNAMON PANCAKES WITH CREAMY MAPLE SYRUP
- Golden Sultana Cake
- Artisan apple bread
- Steamed Sea bass in galangal, lemongrass & turmeric, wrapped in banana leaf & served with green mango salad - Chef Luke Nguyen
- Black sticky rice with taro & blue matcha ice cream - Chef Luke Nguyen
- 3 Ingredient Easy Lemon Tarts
- Lucuma Ice Cream
- Vegan Smokey split pea and ham soup adapted from Catching Seeds