You can find these delicious muffins at the Jeweled Crozier in Ishgard, but where is the fun in that? The mashing dough is lots of fun, yes, yes! And things you make yourself always taste better. I’ve been trying to explain this to Mogria, but she is confident that food tastes better when other people make it. She said food is even better still if you receive it as a gift, but I’m starting to grow suspicious of all the skills that she finds.
Difficulty: Easy • Prep Time: 30 minutes • Rest Time: 12 to 18 hours • Cook Time: 10 minutes per batch Yield: 10 to 12 muffins • Dietary Notes: Dairy, Vegetarian
Equipment
Large bowl, small bowl, 9-by-13-inch (23-by-33-cm) baking sheet, large nonstick pan with lid, kitchen thermometer
Ingredients
- 2 ½ cups (390 g) bread flour, plus more as needed
- ½ cup (75 g) whole-wheat flour
- 1 ½ teaspoons salt
- 1 teaspoon sugar
- 1 teaspoon active dry yeast
- ¾ cup (180 ml) oat milk
- ½ cup (125 ml) water
- 1 tablespoon butter
- Olive oil for greasing
- All-purpose flour, for dusting
- Cornmeal
DIRECTIONS
- In a large bowl, combine the bread flour, whole-wheat flour, salt, sugar, and yeast. In a small bowl, combine the oat milk, water, and butter, and heat to melt the butter. Let the mixture cool until it registers 100°F (38°C) to 110°F (43°C) on a kitchen thermometer. Pour the cooled oat milk mixture into the flour mixture and combine until the dough comes together. It should be a little sticky but manageable. If it is too sticky, add additional bread flour. Form into a round dough. Brush a bowl with oil and place the dough in it. Brush the top of the dough with oil. Cover the bowl with plastic wrap and place it in the refrigerator for at least 12 hours or up to 18 hours.
- Dust a work surface lightly with flour. Remove the dough from the refrigerator and transfer it to the floured surface. Punch the dough down and lightly knead for 1 minute. Shape the dough into a ball. Cover it with a kitchen towel and let the dough rest for 1 hour.
- Spread cornmeal over a baking sheet and set aside. Roll out the dough to about ½ inch (12 mm) thick. Using a 3-inch (7.5-cm) round cookie cutter, cut out as many rounds as possible and transfer them to the prepared baking sheet. You should have 10 to 12 rounds.
- Cover the baking sheet with a kitchen towel and let the dough rise once more until the rounds have puffed up slightly about 1 hour.
- Set a large nonstick pan over medium heat. Place 3 or 4 of the rounds in the pan, about 1 inch (2.5 cm) apart. Cover with a lid and cook until the bottoms of the muffins have turned golden brown, 5 to 6 minutes. Flip the muffins over and cook, uncovered, until the other side turns golden brown, 3 to 4 minutes. Remove the pan from the heat and let it cool. Repeat with the remaining rounds. The muffins can be stored in an airtight container at room temperature for about 5 days.
