Second time this recipe is having a run out (See here).
Used superfine cake sponge flour and half butter milk, half yoghurt for the wet ingredients. So still not tried the suggested wholewheat flour. Same ratio of dry to wet suggested in the recipe.
It’s a fairly stiff, but airy mix that goes into the muffin tin. Such that I just dumped it in to each hole with my mitts, real elegant like.
This is really first rate, so quick but light and moist and even lasts a couple of days when toasted. Bridges the gap between scone and bread and muffin.
Much the best soda bead recipe I’ve tried yet.
From Dan Lepard – Short & Sweet, pg. 51