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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Recipe: (Ed Bakes) English Muffins
English Muffins are quite easy to make
Servings: 10 muffins
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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Tandy
Thanks for a great challenge – here is my post http://tandysinclair.com/sourdough-english-muffin-recipe/
Linda Hobbis
These look great. Makes a change from toast for breakfast.