INGREDIENTS/UTENSILS:
250g mashed potato only - no butter etc, just mashed spuds
250g AP flour
2tsp instant yeast
milk (see recipe)
24 x mini muffin baking tray, two if you have them.
METHOD:
METHOD:
Mix the potato and flour in a stand mixer for about 5min using the dough hooks. Add the yeast, mix a bit more.
(I know, I know, you mix the yeast with some warm water yada yada yada. Do you use your yeast? Did it work last time? Was that last time less than six months ago? It'll probably still work. Or you can use the clever technique in the Notes.)
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| The first batch was in the oven about 4 minutes too long. And yep we ate a few just to test them. |
Add milk a bit at a time, you want a consistency softer than bread dough but a fair bit firmer than pancake batter.
Keep kneading the dough in the mixer for about another 5 - 10 minutes. You want it to start pulling the skirt away from the bowl as it kneads, then it's just about right.
Whack a tea towel over the mixing bowl and let it sit and rise for an hour or two, in which time it should just about almost sorta double. Oil the muffin tin while you decide if it's about doubled in size or not. Maybe preheat the oven to 220C - 230C about now, too.
Decide "what the heck!" and go for it anyway. Now this stuff will be sticky so - use two teaspoons and try to fill each muffinette spot about 1/2 full with batter then put the tray in the oven for about 10min. They go quickly so stick around and check.
If you only have one 24pc tray then you'll notice you have a lot of batter left, probably enough for another 24pc tray. . . Hmmm . . . When the tray comes out of the oven turn it over. The muffinettes will fall all over the floor, probably should have told you to invert it over a clean solid surface with a tea towel on it. Sorry.
Let the tray cool, oil again, and the remaining batter should fill the tray again. Return to the oven and do it all again.
SERVING:
SERVING:
Serve warm or cold ad sides or as the carb in a meal. They take only a few minutes for the inside to firm up.
(I made some pulled pork and shredded ham fried with fine chopped onion, some caraway seed, and eventually about a tablespoon of flour stirred in and then splash a bit of water over and adjust until the meat has a slight moist saucy glaze to it. And some sauerkraut in a very similar way. Then we chopped muffinettes in half and used them like baby potatoes as the main carb in the meal.)
NOTES:
NOTES:
So you didn't keep your instant yeast in the fridge and nothing rose. Add 2 tsp of baking powder and mix that in, then proceed as if the yeast had risen. Or add 3 tsp and some more milk, and fry them in butter in teaspoon-sized portions to make pikelets...
ENJOY!
ENJOY!
