White Muffins


550g strong bread flour
10g salt
25g sugar
300ml milk
50g butter
15g fresh yeast
1 egg, beaten
30ml cornmeal – can be omitted
15ml vegetable oil


Combine flour, sugar and salt.
Heat the milk and butter until tepid and blend in the yeast.
Add the liquid and egg to the flour to form a dough. Knead until the dough is no longer sticky. Cover and prove in a warm place until doubled in size.
Roll out to about 1 inch thick. Cut into 3-inch circles.
If using, dip into the cornmeal.
Prove in a warm place until doubled in size.
Wipe oil around the pan. Fry the muffins over a medium heat (not too hot!) until browned on each side.

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