Gluten Free Muffin Splits
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 or Wholesome Bread Mix
- 8gms yeast
- 1 Tablespoon honey, date syrup, or sugar
- 280mls warm water
- buckwheat flour for dusting
For Spicy Fruit Muffin - Splits you will also need:
- lemon juice, add the water to make up to the 250mls warm water as above
- handful of raisins or currants
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.