150g/ 1 1/4 C. whole wheat flour
150g/ 1 1/4 C. unbleached AP flour, plus extra for flouring
6g/ 1 1/2 tsp. breadmachine yeast
6g/ 1 tsp. salt
15g/ 1 tbsp. sugar
15g/ 1 tbsp. softened butter, cut into small pieces
1 medium free-range egg (about 22g/¾oz), lightly beaten
170ml/ 3/4 C. milk (should make a soft dough – you can add up to about 30ml/1floz extra if needed)
oil, for greasing
15g/ 1 1/2 tbsp.semolina or polenta
Add all ingredients in the pan of your bread machine in the recommended order. Process on dough setting.
When finished. transfer dough onto a lightly flour work surface and roll out to about 1.5cm/¾in thick. Leave to stand on the work surface for 15 minutes, to prevent the muffins from shrinking.
Dust two baking trays with half of the semolina or polenta.
Using a 9cm/3½oz straight-sided cutter, cut out eight muffins. Place four muffins, evenly spaced apart on each of the dusted baking trays. Dust the remaining semolina or polenta over the top of the muffins.
Leave to rise for another 30 minutes.
Cook the muffins over low heat for 7 to 15 minutes per side, until their crust is golden brown, and their interior is cooked through. When done, the center of a muffin should register about 200°F on an instant-read thermometer. If you find the muffins have browned before they’re cooked all the way through, no worries; simply pop them into a preheated 350°F oven for about 10 minutes or so, or until they’re thoroughly cooked.
Recipe adapted from bbc.co.uk