Homemade English Muffins – Recipe

So, after making crumpets a couple of weeks ago, I decided to try my hand at muffins. Not the big chocolatey/blueberry/lemon kind (although they are delicious) but the proper kind that I can have smothered in butter for breakfast. I love breakfast, and all the carb-y wholesome foods that go with it, like bagels, toast, and, of course, crumpets, but having never made my own muffins, I decided it was time. I wanted to make them a bit healthier than shop bought ones, if possible, so hunted high and low for a lower calorie recipe. I found one that came in at 175 calories, which is fractionally less than bought ones, which was good as most homemade recipes seemed to be more, so I went with that.

This was the recipe I followed…

Ingredients

450g strong white bread flour
1 tsp salt
7g fast acting yeast
1/2 tsp caster sugar
180ml skimmed milk
120ml water

Method

1. Heat the milk and water in a saucepan until hand warm

2. Sift the flour and salt together in a bowl, then stir in the yeast and sugar.

3. Pour the milk and water into a well in the centre of the flour mix, and stir together, gradually bringing in more flour until it is all incorporated into a sticky dough.

4. Knead thoroughly and leave to rest, covered with a clean cloth, in a warm place for around an hour, until doubled in size.

5. Knead briefly again, and shape into 10 flattened balls. Place on a well floured tray and leave to rise, covered, again in a warm place for about half an hour.

6. Heat a heavy based frying pan, and dry fry on a low heat for about ten minutes on each side until golden and the muffins spring back when pressed lightly. Remove from the heat and slice or tear open, smother with butter and devour. You can also split an toast, if you are not making them to eat right away.

I also tried baking some in the oven, which worked well, but gave a more uniform colour, rather than the usual darker top and bottom. They tasted great either way though!

Would I make these again?

Yes, they are very nice, and taste better than shop bought.

How easy were they?

They actually didn’t take that much work. They took a bit of time, and I am tempted to experiment with making the dough in the breadmaker next time, but the actual cooking part was straightforward.

Anything I’d change?

I fancy trying to make cheese muffins, and of course there’s the option of cinnamon and raisin… so many possibilities!

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