By Christie Vanover | Published June 5, 2011 | Last Updated May 13, 2022
In place of the package of active dry yeast, I used 20 grams of fresh cake yeast, but other than that, I followed the recipe exactly. The dough is a cross between bread dough and pancake batter. It’s loose, but not runny.
I let my dough rise for 1 ½ hours and then stirred in the dissolved baking powder. I chose not to use the shaping rings (just more dishes to wash), plus the slightly odd shapes add character that shows they were homemade.
You cook these on a skillet dusted with cornmeal. I kept the heat at medium, so the corn meal wouldn’t burn before the muffins were done. I baked them for about 5 minutes per side and let them rest before splitting them open with a fork.
I ate one with bacon and a poached egg and another with…you guessed it…peanut butter and honey. Bon appétit!