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You are here: Home / Recipes / Baking / Bread Recipes / Recipe: (Ed Bakes) English Muffins

Recipe: (Ed Bakes) English Muffins

Published on March 1, 2013 by Helen 2 Comments
Last Updated on October 12, 2020

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English Muffins

Ever since Ed went on his bread course he has taken on the bread responsibility in the Fuss Free kitchen; his latest endeavour were English Muffins which we had never made and were eager to try.

English muffins are really surprisingly simple: a straightforward dough made with milk rather than water, and cooked on a skillet.

Serve these hot from the oven, or toasted with butter and jam (or Marmite) with a perfect cup of tea!

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English Muffins
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5 from 2 votes

Recipe: (Ed Bakes) English Muffins

English Muffins are quite easy to make
Servings: 10 muffins
Author: Helen Best-Shaw
Prep Time1 hr 15 mins
Cook Time10 mins
Total Time1 hr 25 mins
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Ingredients

  • 225 g white bread flour
  • 1/2 tsp salt
  • 140 ml milk
  • 1 tsp yeast

Instructions

  • I used dried yeast, rather than quick yeast, so activated it in the milk with a teaspoon of sugar for a few minutes before mixing all the ingredients together, and kneading until I had a smooth dough.
  • Leave to rise for three quarters of an hour or so, and then roll out to about 1cm thickness.
  • I used fluted pastry cutters to cut 3? (7.5cm) circles (because that’s what I had), but think that the twisting motion when cutting slightly sealed the edges , so next time I’m going to try dividing the dough into 6 or 8 equal portions, rolling them into balls and then flattening the balls out into muffin shapes.
  • Place the muffins on a floured baking sheet and let them prove for half an hour.
  • To cook, heat a heavy frying pan – if you have a flat griddle use that – and cook them for five minutes on each side.
  • Once the frying pan was hot, it only needed a very low heat to keep at the right temperature to cook the muffins – about five minutes is perfect, as it allows them time to rise properly, but not so long that they dry out.
  • Once cooked, allow to cool and run a knife around the edge. Split in half and toast; perfect with lashings of butter and jam!
• Please note that the nutrition information provided below is approximate and meant as a guideline only.
• Unless stated otherwise cup conversions have been made with an online tool. For accuracy please check with your favoured conversion tool. We recommend buying inexpensive digital kitchen scales.
Nutrition Facts
Recipe: (Ed Bakes) English Muffins
Amount Per Serving (10 muffins)
Calories 91
% Daily Value*
Cholesterol 1mg0%
Sodium 122mg5%
Potassium 46mg1%
Carbohydrates 18g6%
Protein 2g4%
Vitamin A 25IU1%
Calcium 19mg2%
Iron 1mg6%
* Percent Daily Values are based on a 2000 calorie diet.
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English Muffins

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Filed Under: Baking, Bread Recipes, Quick & Easy, Recipes, £ Ingredients: Flour, Milk

Previous Post: « French Toast Crumpets
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    Recipe Rating




  1. Tandy

    5 stars
    Thanks for a great challenge – here is my post http://tandysinclair.com/sourdough-english-muffin-recipe/

    Reply
  2. Linda Hobbis

    5 stars
    These look great. Makes a change from toast for breakfast.

    Reply

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Headshot of Helen Best-Shaw, Food Blogger at Fuss Free Flavours I'm Helen, full time freelance food writer, photographer and blogger. On this site you will find my fuss-free recipes, travel and reviews. Learn more here
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