One of my gripes, living in Gold Coast, is the lack of quality French bread, and the general incompetence of average Aussie bakeries. Crumpets however are an English bread invention that I have become totally addicted to. I hesitated to make crumpets due to not having a “crumpet ring” on hand. However, I discovered that when poured into buttered muffin tins and split in half, these babies are equally delicious as their pan fried counterparts. Crunchy on the outside and perfectly chewy on the inside they pair well with a pat of butter and strawberry jam.
1 cup all purpose flour
1/2 cup whole wheat flour
1 teaspoon sugar
3/4 tsp salt
1 1/2 tsp active dry yeast
1 1/2 tsp baking powder
300 mL warm water
Place warm water, yeast and sugar in a bowl and allow to bloom for 5 mins.
Meanwhile, mix flours, baking powder and salt in another bowl.
Combine water-yeast mixture with flour mixture. Allow to sit on counter for 20 minutes until a few bubbles form. Most of the magic happens in the oven, so this stage is only a short rest which allows some of the chemical reaction to begin.
Preheat oven to 350F while waiting for batter to bubble. Butter a 12 muffin tin and spoon batter into the tin evenly.
Bake in preheated oven for 15 minutes or until tops are brown. Enjoy!
One response to “Whole wheat Cruffins”
YUM going to try this soon! You are the mother of re-invention!