Gluten Free Muffin Splits
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The Alternative Bread Co.
A muffin-split, toasted and buttered, a perfect start to any day. Making muffin-splits is easier than you ever imagined. You will need a non stick, heavy-based fry pan or a flat griddle.
250gm Spicy Fruit Mix
250gm Wholesome Bread Mix
1 Tablespoon honey, date syrup, or sugar
280mls warm water
Buckwheat flour for dusting
lemon juice, add the water to make up to the 250mls warm water as above
handful of raisins or currants
For Spicy Fruit Muffin - Splits you will also need:
Mix all ingredients together in a bowl.
Tip out on to lightly floured surface and knead together until smooth.
Divide into 6 even pieces, shape in to rounds and flatten to about 2cm.
Dust with buckwheat flour, this gives a great texture to the crust.
Leave to prove on a floured board or a linen cloth until about doubled in size.
Heat your frypan over a medium heat, lay your muffins in the pan and cook for a minute and then gently turn them over. Cook slowly for about 10 -12 minutes, turning regularly. You may need to turn you heat down if they are colouring up too quickly, they shouldn't be going toasted looking.
Leave on a wire rack to cool. Split with a knife once cooled, stopping just before going all the way in half.
Toast and enjoy with your favourite toppings.
Original recipe - https://www.alternativebread.co.nz/pages/gluten-free-muffin-splits