140g granary flour
40g oats
225g buttermilk
225g water
6g yeast
190g T45 flour
12g fine salt
8g bicarbonate of soda
35g butter
30g golden syrup
40g dark treacle
Extra oats and demerara sugar, to sprinkle over at the end
½ ripe avocado, cut in half
4 slices of smoked streaky bacon
A little maple syrup
A little vegetable oil
A little brown sauce
For the pre-ferment: mix all of the ingredients together, cover with cling film and leave out for 3-4 hrs or overnight.
Place the butter and golden syrup together and melt in a pan over low heat.
Mix the flour, salt and bicarbonate of soda together.
Mix the pre-ferment and the flour mix in a stand mixer using the paddle attachment, for a few minutes only.
Add the butter and golden syrup mix along with the dark treacle directly into the flour, and mix lightly until fully incorporated.
Oil your muffin trays, then dust lightly with wholemeal flour.
Place approx. 50g-70g per portion into each muffin.
Spray the muffins with water and sprinkle each with a generous amount of oats and demerara sugar, patting it down to ensure it sticks evenly.
Bake at 180°C for 15-20 minutes, until golden brown, then leave to cool in their moulds on a wire rack.
Drizzle the bacon with maple syrup, then the vegetable oil.
Place onto a very hot barbecue to make it extra crispy, or just pan-fry.
Oil the avocado and season with Maldon salt, then place onto a very hot grill or roast in a sauté pan.
Toast or grill the soda bread muffins, cutting them in half first.
Place the sliced open muffin in a dry pan to toast.
Spread the toasted muffin on the top and bottom with brown sauce.
Place the crispy bacon on the bottom, then the sliced avocado, followed by the top.
Eat instantly.
140g granary flour
40g oats
225g buttermilk
225g water
6g yeast
190g T45 flour
12g fine salt
8g bicarbonate of soda
35g butter
30g golden syrup
40g dark treacle
Extra oats and demerara sugar, to sprinkle over at the end
½ ripe avocado, cut in half
4 slices of smoked streaky bacon
A little maple syrup
A little vegetable oil
A little brown sauce
For the pre-ferment: mix all of the ingredients together, cover with cling film and leave out for 3-4 hrs or overnight.
Place the butter and golden syrup together and melt in a pan over low heat.
Mix the flour, salt and bicarbonate of soda together.
Mix the pre-ferment and the flour mix in a stand mixer using the paddle attachment, for a few minutes only.
Add the butter and golden syrup mix along with the dark treacle directly into the flour, and mix lightly until fully incorporated.
Oil your muffin trays, then dust lightly with wholemeal flour.
Place approx. 50g-70g per portion into each muffin.
Spray the muffins with water and sprinkle each with a generous amount of oats and demerara sugar, patting it down to ensure it sticks evenly.
Bake at 180°C for 15-20 minutes, until golden brown, then leave to cool in their moulds on a wire rack.
Drizzle the bacon with maple syrup, then the vegetable oil.
Place onto a very hot barbecue to make it extra crispy, or just pan-fry.
Oil the avocado and season with Maldon salt, then place onto a very hot grill or roast in a sauté pan.
Toast or grill the soda bread muffins, cutting them in half first.
Place the sliced open muffin in a dry pan to toast.
Spread the toasted muffin on the top and bottom with brown sauce.
Place the crispy bacon on the bottom, then the sliced avocado, followed by the top.
Eat instantly.
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