The Bardic Chef: Recipe – Daggerford Muffins

The deep crevices created in these muffins are perfect for many toppings, particularly of the sweet variety. Jams and jellies may be the more superior choices, but I enjoy them with a butter that’s sweetened with a few drops of honey. I may experiment with savory fillings, such as hams, cheeses, and eggs.


  • 2 cups milk
  • 3 tablespoons honey
  • 1 packet of active yeast
  • 1 egg
  • 4 tablespoons butter
  • 5 ½ cups flour
  • 1 ½ teaspoons salt
  • Cornmeal


Combine the milk and honey on low heat, then remove from the heat, add in the yeast, and set aside. Whisk together the egg and (melted) butter in a separate bowl. Add flour and salt to a large bowl, and pour in the milk mixture. Add in the egg and butter mix. Fold with a spatula, over and over, until flour is mixed in. Scrape down the sides, then knead well – mixture will be sticky. Put the mixture into an oiled bowl, put some oil over the top, and cover – rise for one hour.

Turn onto a floured surface, and use extra flour sparingly. Knead the dough and divide in half, then divide each into eight pieces. Roll each into a ball, flatten then place on a baking sheet coated with cornmeal. Sprinkle more cornmeal over the top, cover with a towel, and allow to rise for another hour.

Heat a pan on the stove, on medium heat, and cook each dough disk for two to three minutes on each side, taking care to not deflate them. Lightly brown. Place on a new baking sheet and bake for ten minutes in a 350 degree oven.