Recipe: (Ed Bakes) English Muffins
English Muffins are quite easy to make
Servings: 10 muffins
- 225 g white bread flour
- 1/2 tsp salt
- 140 ml milk
- 1 tsp yeast
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.
Serving: 10muffins | Calories: 91kcal | Carbohydrates: 18g | Protein: 2g | Cholesterol: 1mg | Sodium: 122mg | Potassium: 46mg | Vitamin A: 25IU | Calcium: 19mg | Iron: 1mg