Crumpins ( the Love Child Of Crumpets and Muffins)

  • Crumpins ( the Love Child Of Crumpets and Muffins)
  • Crumpins ( the Love Child Of Crumpets and Muffins)
  • Crumpins ( the Love Child Of Crumpets and Muffins)
  • Crumpins ( the Love Child Of Crumpets and Muffins)
Ranked: 36th

Rated 5 out of 5 based on 6 votes

Ingredients

  • 1 cup light milk
  • 50 g butter
  • 500 g plain flour
  • 10 g instant yeast
  • 2 Tbls caster sugar
  • 1 pinch salt
  • 2 cups light milk

Method

You can use crumpet rings or small spring form cake tin sides, I do this for a dual purpose item to save cupboard space. The crumpets don’t have holes as they are cooked on a low heat which gives them a muffin feel
•Heat 1 cup of milk and butter till the butter is melted, either stove top or in a microwave for 1-2 minutes
•In a mixing bowl add flour, yeast, salt (on opposite side to yeast) and caster sugar
•Add the 2 cups of milk and the milk and butter (adding the hot milk to cold milk will make it the right temperature without heating and then waiting for all the milk to cool or killing the yeast)
•Mix with electric beaters till smooth
•Cover with plastic wrap and set aside for about 1 hour
•In a frypan on low heat put 2-3 rings depending on how many you can fit.
•Spray with cooking spray being careful not to blow yourself up if using a gas cook top e.g. take the pan away from the flame
•Fill the rings with batter to about 1-2 cm, they will rise as they cook
•Cook for about 8-9 minutes on one side and then remove ring
•Carefully flip the Crumpin to cook the other side for about 5 minutes
•They will firm as they cook and the side of the ring will help the side cook
•You can add a knob of butter to the ring before the batter but I find this browns them too quickly
•Depending on how big you make them you can eat them whole or split/cut them in half
•They would be perfect to cook on a BBQ hotplate or electric griddle

http://www.dontboilthesauce.com/2013/06/unholy-bit-of-crumpet.html

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  • I will try this.Thank you Jason.

    Reply

    by ANNA LINHART on 05/06/2013, 19:26
    ANNA LINHART
    • Thanks Anna, they freeze well too, and congrats on being a finalist its very exciting!

      Reply

      by Jason Watkins on 05/06/2013, 22:29
      Jason Watkins
      • Thank you Jason.

        Reply

        by ANNA LINHART on 06/06/2013, 08:15
        ANNA LINHART
      • congratulations to you to.I wish they pick you up for final.cooking.Good luck.

        Reply

        by ANNA LINHART on 08/06/2013, 18:29
        ANNA LINHART
  • I will have work on a gluten free version or a sourdough version lol, but I am sure there are a couple of doughaholics in the house who will enjoy these

    Reply

    by Helen Minns on 06/06/2013, 13:56
    Helen Minns
    • Sounds good Helen, let us know how you go. I haven’t tried with gluten free flour

      Reply

      by Jason Watkins on 06/06/2013, 19:06
      Jason Watkins
  • Oh I like the look of these. Yum.

    Reply

    by Melissa Darr on 06/06/2013, 15:23
    Melissa Darr
    • thanks Melissa, they are super easy and yum

      Reply

      by Jason Watkins on 06/06/2013, 19:04
      Jason Watkins
  • great tips Jason, especially one to make them on BBQ, I will make a batter and pass instructions to hubby :) , cheers

    Reply

    by Vesna PJ on 06/06/2013, 19:18
    Vesna PJ
    • Sounds great team work Vesna!

      Reply

      by Jason Watkins on 06/06/2013, 20:15
      Jason Watkins
  • I bet these would be great bases for mini pizzas!

    Reply

    by Nell Hungerford on 18/07/2013, 16:46
    Nell Hungerford