These are amazing just simply served with butter and cheese or jam. But you can also use these as a base to a great breakfast. Either eggs benedict or a ‘breakfast bun’ with bacon and egg and fried tomato. Simple deliciousness.
625ml (2 ½ cups) cake flour
20 ml (4tsp) baking powder
5 ml (1 tsp) salt
15ml (1 Tbsp) white sugar
2 extra-large eggs
375ml (1 ½ cups) milk
60 butter, melted and cooled slightly
Cooking oil for frying
– Sift the flour, baking powder and salt together. Add sugar
– Whisk eggs, milk and melted butter together. Add to dry ingredients and beat until smooth. Leave to stand for 30 minutes.
– Heat oil in a large frying pan. Place cutters or rings of about 7sm in diameter in pan. Pour mixture into cutters or rings to about 1.5 cm deep.
– Fry slowly over medium heat until batter starts to set, then remove the cutters. Turn over and fry until golden brown or done.
– Serve immediately
*Fry the muffins SLOWLY on both sides to make sure they are cooked through.
Makes about 15
Recipe from the Royal Baking Cookbook “The Royal Kitchen”