24 u.
Half
3H
Mini muffins are also known as hot muffins, breakfast muffins. It is a type of round-shaped bread invented in the United States by an immigrant of English origin . They are consumed for breakfast mainly in countries such as the United Kingdom, Australia and the United States. They can be stored in the refrigerator if you have some left over, they are easy to make and their ingredients are easy to find. Mini English muffins have their own variations, not only in size, but you can also make them sweet. The recipe that we want to share below is designed for 24 units, we also give you some advice related to its possible companions, remember that it is a very versatile recipe and combines with endless options. Activate your imagination!MINI ENGLISH MUFFINS RECIPE
Ingredients (24 mini muffins)
- 450 g organic zamora flour
- 300 g warm milk
- 5g salt
- 5 g dry baker's yeast
- medium wheat semolina
3. Grease a deep bowl with oil and let the dough rest, covered with a cloth, until it doubles in volume.
4. Sprinkle the work surface with wheat semolina and roll out the dough with a rolling pin to a thickness of about 8 mm.
5. With a pastry cutter about 6 or 7 cm in diameter, cut the dough and place the muffins on a tray sprinkled with semolina.
6. Let the muffins rest until they double in volume and are spongy. To prevent them from drying out, cover them with a cloth.
7. Heat a non-stick pan and cook the muffins in batches, turning them when they are toasted.
8. Let the muffins cool on a rack.
9. Open the muffins in half and fill them with whatever we like the most: salmon, cheese, butter and jam, peanut butter, chocolate, etc.
Enjoy!
