I love happy accidents! This recipe I fell upon about a year ago – I can’t quite remember what it was that I was attempting to make when this recipe was born, but I managed to make a rather delicious hybrid! A cross between a Muffin and a Crumpet (A MUFFET if you will) and this original recipe has become the basis for a few recipes. These little Muffets are great with a little butter and jam, perfect with a poached egg or two and just divine toasted, buttered and drizzled with Maple syrup and dusted with grated Cacao! The combos are endless!
The best thing about this recipe is that it is super easy and once you have a batch made up you can just lightly toast them or have them as they are. Perfect afternoon tea fodder, ready for Easter!
Makes 10 large Muffets or 20 little Muffets!
350g plain Dove’s gluten-free flour blend (or similar gf plain flour blend)
1 tbsp coconut sugar
1 tbsp coconut oil (solid oil) or if already liquid consistency 2 tbsp
1 1/4 tsp fast acting dry yeast
1 tsp bicarbonate of soda
1tbsp psyillium husks mixed into a gel like consistency with a splash of water
1 pint full fat goat milk
pinch of Himalayan salt
1) First sift the flour into a large mixing bowl.
2) Add the coconut sugar, Psyllium husk “gel” mix, salt and stir.
Just a splash of water mixed into the husks will make the gel.
3) Add and mix in the yeast.
4) Warm up the goat milk for a couple of minutes, but it should not be boiling. If my coconut oil is solid I add it to the milk to melt. No need to do this if the consistency is already liquid, just add straight to the flour mix along with the extra tablespoonful.
5) Gradually pour in the warmed milk (and coconut oil) into the flour mix and blend with an electric mixer with a dough hook attached. Whizz away until all the lumps are out. You might need to use a spatula to pull the dry ingredients off the side of the bowl and into the wet mix. Then add the bicarbonate of soda and give it one last whizz.
6) Cover the batter with cling film and leave for about an hour in a warm dry spot to let the yeast do its it ‘thang!
7) After an hour or so the mixture will have doubled and if you lightly touch the top of the mixture it will leave a very small impression in the mix. If in doubt you can leave it for another 20-30 minutes sometimes the yeast will work slower if the room is a bit cold.
8) I did these on top of my mum’s Aga directly onto a bake-o-glide sheet but you can just use a non stick pan lightly wiped with a little coconut oil to prevent sticking (over a medium heat warm the pan first before adding the batter) For the small Muffets a tablespoonful of the batter will do – I find piling the mix on top of itself works best so that is settles into its size as it cooks. For the larger ones two tablespoonfuls will do. They take a couple of minutes each side to cook or until golden each side.
They’ll go like “hot cakes!”
The texture really is a cross between a muffin and a crumpet! And so was born the Muffet! 🙂
This Muffin/Crumpet hybrid also very easily transitions into the “Scuffet!” A Scone, Muffin and a Crumpet in one! It is the same batter mix. All you do is add 100g of sultanas after the batter has sat and expanded for an hour or so. The dried fruit can stop the yeast from working, so I find it best to put the fruit in once the yeast has had a chance to work.
Once cooked and cooled (if you have some left after peeps have tucked in!) store them in an airtight container and to keep them fresh put the box in the fridge but you will need to warm them through or lightly toast them to serve.
Lovely with a nice cuppa! ENJOY! 🙂