Sunday, 6 October 2013

English Muffins

What could be better on an windy, rainy autumn weekend then hot toasted muffins. Traditionally muffins are pulled apart without cutting then lightly toasted and buttered yummy!
Muffins work well with both savoury or sweet toppings such as jam or honey.

  • 450g/ 1 lb/ 3 1/3 cups Strong white flour
  • 1 tsp Salt
  • 1 tsp Sugar
  • 1 tsp fast-action dried yeast
  • 25g/ 1oz Melted butter
  • 300g/ 10oz/ 1 1/3 cups warm water
  • 1 tablespoon Semolina or ground rice or cornmeal (for dusting) 
In a large bowl add the flour, salt, sugar and yeast and mix together. 
Add the melted butter and water and mix to a soft dough.
Knead the dough for 5 minutes and cover with oiled cling-film and leave to stand for approx 1 hour or until the dough has doubled in size.

Knead the dough for a couple of minutes on a lightly floured surface and divide into 12 balls.
Place on a baking tray dusted with half the semolina or ground rice or cornmeal (only use 1 not all 3) sprinkle remain over the top of the muffin, lightly press the muffin to slightly flatten them to roughly 1.5cm/ 3/4 inches thick, cover with a clean tea towel and leave until well risen approx.30 minutes.
Heat a heavy-based frying pan/ flat griddle to a medium heat (not to hot or the base of the muffins will burn). You may find if the muffins stick you can spray your pan with a little oil. Depending on the size of our pan place 3 to 4 muffins (cooking in batches) and cook gently for about 6 - 8 minutes or until they puff up and the bottom is golden brown, turn over and cook the other size for approx. 4 - 6 minutes. I find to make sure the centre is fully cooked I pre-heat my oven to a medium heat then the muffins are cooked I pop them on a baking tray in the oven for a approx 3 - 5 minutes on a medium heat.
Remove from oven, leave to cool.
Un-toasted muffins can stored in an airtight tin/ container for about two days.

Servicing suggestions - split the muffin in half and butter for hot muffin toast lightly for a few minutes before serving.
Great for as a daytime treat buttered with a little jam and a hot cup of tea.
Make a tasty breakfast with a poached egg and crispy bacon (or veggie crispy bacon)

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