Step #1
Place the bread mix into a bowl and add the milk. Mix to a smooth batter. Cover with cling film and leave in the fridge overnight.
Step #2
Remove the batter from the fridge and allow to come to room temperature for about 2 hours. Dissolve the bicarbonate of soda with the warm water and fold into the batter mix.
Step #3
Rest the batter for 5-10 minutes. Grease and heat a griddle pan over a low heat.
Step #4
Grease the inside of four crumpet rings and dip into the semolina or polenta and place onto the griddle pan. Sprinkle some semolina or polenta inside the rings on the griddle pan. Fill the crumpet ring about 2/3rds full with the batter.
Step #5
Sprinkle a little more semolina or polenta on top of the muffins. Allow to cook slowly for about 12 minutes until the bottoms are golden brown and the top has dried.
Step #6
Turn the muffins over and cook for another 12 minutes until they are springy to the touch. Allow to cool for a couple of minutes before removing the rings.
