Makes 12 muffins
400g strong white bread flour
7g dried yeast
2 tbsp olive oil
2 tbsp polenta or semolina
8 rashers of smoked streaky bacon
1 tbsp maple syrup
8 free range eggs
Add the flour, yeast and salt into a mixing bowl and blend.
Make a well in the middle of the flour and pour in the milk and olive oil.
With your hand, mix the dough until it forms into a soft ball of dough.
Transfer the mixture onto a clean work surface and knead for 10 minutes until smooth and stretchy.
Return the dough to the mixing bowl, cover and leave to prove for 1 hour or until it doubles in size.
When the dough is ready, scoop it out onto a lightly floured work surface and knock all the air out.
Portion the dough into 12 equal amounts and roll into bread rolls.
Scatter the polenta onto the tray and sit the dough on top with space between each roll to allow for proving.
When the rolls have doubled in size, this should take 30-40 minutes, transfer them 4 at a time to a cold non-stick frying pan, flat size down.
Turn the heat onto medium and cook the muffins on both sides until golden.
Fry the bacon in a non-stick pan until golden and crisp, then finish with a splash of maple syrup and serve with freshly poached eggs.