Garlic Muffin (V)

Gently warm the milk in a pan till lukewarm or body temperature, 37C. Add the yeast and sugar and stir until the sugar is dissolved.

Set aside for a few minutes until the mixture is creamy and starting to froth. 

In a large bowl, mix the yeast mixture, flour, garlic, shortening or lard and a pinch of sea salt into a soft dough. Add a little extra milk or flour if needed.

Knead until smooth and elastic. Transfer to a greased bowl, cover with clingfilm and set aside in a warm place to rise for 1 hour, or until doubled in size. 

Knock back the dough and roll out on a lightly floured surface to about 2cm thick. Using a round cutter or thin drinking glass, cut out circles of 5–8cm. Lightly sprinkle a piece of baking parchment with extra flour, or polenta.

Transfer the muffins to the paper and sprinkle over a little more flour or polenta. Cover with a tea towel and leave in a warm place for 45–60 minutes to rise.

When ready to cook, preheat the oven to 170C/gas 3 and heat a heavy nonstick pan over a medium heat.

Brown the muffins in the pan, in batches, for a few minutes each side, then turn the heat to low and cook for 10 minutes.

Transfer to a baking tray and finish with 5 minutes in the oven, till cooked through.

Cool slightly on a wire rack then split open and spread with butter. Or keep in an airtight tin, to split and toast as needed.