Simple English Muffins Recipe - Delicious English Breakfast Muffins - Only 8p Each.

all-purpose flour

🥗Healthier: whole wheat flour

Whole wheat flour is more nutritious.

butter

🥗Healthier: olive oil

Olive oil is a healthier fat option.

Heat 190 ml of whole milk until lukewarm.

Add 15 g of sugar and 1 teaspoon of dried yeast to the milk; mix well and let it sit for about 10 minutes until frothy.

In a mixing bowl, combine 350 g of strong bread flour and a pinch of salt.

Make a well in the flour mixture; add the frothy yeast mixture, 15 g of melted butter, and 1 beaten egg.

Mix all ingredients together until combined; the dough will be wet and sticky.

Cover the bowl with a towel and let it rise in a warm place for about 45 minutes until doubled in size.

Turn the dough out onto a floured board and knock the air out of it.

Grease a bowl with a drizzle of oil, smooth the dough into a ball, and return it to the bowl for a second rise for another 45 minutes.

After the second rise, turn the dough out onto a floured board and knock the air out again.

Roll the dough out to about half an inch thick.

Sprinkle corn starch on a baking tray and cut out rounds using a 3-inch cutter; place the rounds on the tray.

Reconstitute the remaining dough and cut out additional rounds; sprinkle corn starch on top of the muffins.

Cover the muffins and let them rise for another 30 minutes.

Preheat a frying pan over low heat.

Place the muffins in the pan; cook for about 4 to 5 minutes on one side.

Flip the muffins and cook for another 6 minutes until golden brown on both sides.

Transfer the muffins to a cooling rack and repeat cooking with remaining muffins.

Cooking Techniques

Equipment Needed

Allergens