400 all purpose ‘strong’ flour

200 gr milk

water 50 gr

1 tbsp sugar

2 tsp dry yeast

a pinch of salt

half tsp baking soda

30 gr vegetable oil

Note: Use corn flour (polenta) to roll out the dough.

Put all dry ingredients in a container and mix.

Warm the milk, the water and the vegetable oil in a microwave oven for 30 seconds. Add to the dry ingredients mixture above.

Knead well for at least 10 minutes, or until the dough is soft (if it is too hard, make your hands wet with water and continue kneading).

Let rise for 2 hours covered with a wet cloth.

Knead again and roll out the dough about 1 cm thick. Cut rounds with a biscuit cutter of 8-9 cm diameter.

Let rise again in a warm place for 1 hour. Cook muffins on griddle for 7/8 minutes per side.

Before serving, split and toast them. English muffins are great with butter and jam. You can deep-freeze them (they will be good for 2 months).

Bacon and Onions Muffins

360 gr di farina / 360 gr all-purpose flour

200 ml latte / 200 ml milk

200 ml olio di semi / 200 ml vegetal oil

6 uova / 6 eggs

2 bustina lievito per torte salate / 4 teaspoons baking soda

sale e pepe / salt & pepper

300 gr pancetta dolce saltata / 300 gr bacon (fried)

2 cipolle soffritte / 2 onions sliced and fried

200 gr parmigiano grattugiato / 200 gr grated parmesan cheese

Sbattere le uova con sale e pepe.

Beat the eggs with salt and pepper.

Unire il latte e l’olio.

Add milk and vegetable oil.

Unire la farina e il lievito setacciati. Mescolare bene.

Add the flour and the soda sifted together. Mix well.

Unire ora il bacon saltato, la cipolla e il formaggio e mescolare.

Add now the fried bacon and onions, the cheese and mix well.

Mettere in una sacca e riempire i pirottini.

Put in a syringe and fill in the muffin moulds.

Infornare per 18/20 minuti a 180°.

Bake 18/20 minutes at 180° C.