Introducing the mufgel, a hybrid breakfast

Good Day Philadelphia at 9

- Tired of the same old breakfast? There's a new creation that’s a hybrid of some of your best breakfasts. Introducing the mufgel, part bagel and part muffin.

Mufgel Recipe by Roberta Pipito, chef and food blogger, "Homemade Delish" homemadedelish@gmail.com

Muffin batter ingredients:
1 1/2 cups all-purpose flour
3/4 cup granulated sugar
1/2 teaspoon salt
2 teaspoons baking powder
1/3 cup canola or vegetable
2 large egg
1/3 cup milk
1 1/2 teaspoons vanilla extract

Preparation:
Whisk the flour, sugar, baking powder and salt in a large bowl.
Next, whisk in eggs, milk, extract and vegetable oil. Mix until well incorporated. Set batter aside. 

Bagel dough ingredients:
2 cups warm water, about 110 degrees F
2 (1/4-ounce) packets active dry yeast
3 tablespoons granulated sugar, plus 1 tablespoon
5 1/2 cups all-purpose flour
1 tablespoon salt
Cooking spray, to spray muffin tins 

Preparation:

Combine the water, yeast, and 3 tablespoons of the sugar in the bowl of an upright mixer fitted with a dough hook. Stir and let stand until foamy, about 3 minutes. Gradually add 4 cups of the flour and the salt, and mix until the mixture comes together.

Add 1 1/2 cups additional to make dough, either stirring with the wooden spoon or working with your hands. Take the muffin batter and mix together until well incorporated. Now add whatever you would like to the mix bacon, blueberries, cereal etc.

In a large, pot add water and the remaining tablespoon of sugar to a boil. In batches, add the dough/batter to the water and boil, turning, for 30 seconds to 1 minute

Spray muffin tins and with an ice cream scoop fill the muffin tins. 1 scoop per. 

Place in the oven for 25-30 minutes until golden.

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