Pan Muffins - a super-simple bread alternative!

We're currently experiencing the lack of certain products in the stores, thanks to selfish people panic buying.  My hubby saw this recipe today and thought it sounded such a good idea as a bread alternative, that he immediately sallied forth into the kitchen to give it a go - and do you know, it only worked!

Now I know that there are some people who have never bought flour (and some who are unlikely to ever be able to buy flour, if the panic buying continues), but most people I know will have a fairly decent stock of both plain (all-purpose) and self-raising (self-rising) flour, not to mention a pot of either Greek or natural yoghurt in the fridge.  If you're new to flour and are able to get some, then these little muffins are super-easy for everyone to have a go at.  They don't even need an oven!

They make up into a muffin that you can cut in half, butter and enjoy with cheese or jam, dip into soup or just plain old eat as they are.  The outside is a little bit hard, but no worse than a crusty loaf and the inside is surprisingly fluffy.  The acidity in the yoghurt reacts with the bicarbonate of soda in the self raising flour, which causes the muffins to rise and gives them the fluffy consistency.  Hence, plain flour most definitely wouldn't work, not unless you add a little bicarb!

We had them for lunch today and I can confirm they're extremely yummy with some cheddar and chutney.

PAN MUFFINS (makes 6)

Ingredients :

1 cup plain Greek yoghurt
2 cups self raising flour
a pinch of salt

1 tbsp olive or rapeseed oil.

Method :

Add the yoghurt to a large bowl and sift in the self raising flour.

Add a pinch of salt and mix until a shaggy dough forms.

Shape into a sausage and divide into 6 equal portions.

Form each portion into a ball and then flatten into a disk roughly the size of a muffin (an English muffin, if you're from America or Canada!).

Leave to rest in a warm place for 15 mins.

Using a large frying pan with a lid, add the oil to coat the bottom of the pan and place over a low heat.

Once the oil is heated (hot, but not smoking) add the muffins (as many as will fit without overcrowding).

Cover the pans and cook the muffins for around ten minutes on each side.

At the end of cooking remove the lids and cook for 1 minute extra on each side, then remove onto a wire rack to cool.

Super tasty served warm with butter.

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