English Muffins

Hello, I have one of my greatest accomplishments to share with you today, homemade English Muffins.

English Muffins homemade and completely scrumptious www.feastingisfun.com
English Muffins homemade and completely scrumptious www.feastingisfun.com

I am not really sure why I have hesitated so long before making these, all I can say is that I wish I hadn’t. My homemade English Muffins are a world away from their shop bought counterparts.

Whilst I have eaten plenty of supermarket muffins in the past, I have always found them a bit heavy and dense and although they’ve been eaten and enjoyed I honestly couldn’t go back now, homemade is the way to go!

English Muffins so deliciously light www.feastingisfun.com
English Muffins so deliciously light www.feastingisfun.com

They say that Breakfast is THE most important meal of the day, a couple of these English Muffins will certainly keep you going until lunchtime.

Although we very rarely have tea as a meal anymore, these would be absolutely perfect. A big plate piled high with warm, homemade English Muffins, butter, pots of jam, sliced bananas and a large glass of milk. A scene straight out of an Enid Blyton book!

English Muffins absolutely worth making at home - utterly delicious www.feastingisfun.com
English Muffins absolutely worth making at home – utterly delicious www.feastingisfun.com

I honestly cannot encourage you enough to make these English Muffins. The reward for effort put in is ridiculously good. These don’t require baking either. Just an iron skillet/griddle, if you own one, otherwise a heavy based frying pan will be fine.

A couple of tips:

The dough is quite sticky, but not unmanageable, as long as you dust your working surface well, with flour and polenta (cornmeal) and keep the dough moving whilst rolling out.

No fat needs to be added to the griddle. Just follow the method and your English Muffins will be fantastic!

Recipe : Makes 12-14 English Muffins

350g/12oz Plain White Flour – plus extra for dusting

7g/1 sachet Active Dried Yeast

1/2tsp Honey

7g/ 1/4oz Salt

1 Large Egg – I use free range

200ml/7 fl oz Milk – whole or semi skimmed

7g/ 1/4oz Unsalted Butter

2-3 Tbsp Cornmeal/Polenta for dusting

Method :

Using a stand mixer with a dough hook attachment or a bread maker,

Lightly whisk the egg into the milk. Pour into the bowl of your chosen machine.

Add the yeast and honey. Mix using clean fingers.

Then add the flour on top of the liquid.

Add the salt and butter.

If using a bread maker set the machine to dough cycle. Press start.

If using a stand mixer, mix on a low speed until all the ingredients have combined, then continue mixing for 5 minutes on a medium speed. Stop the machine, remove any dough from the dough hook and place back into the bowl. Cover the bowl with a clean, damp cloth and leave until the dough has doubled in size – approx. 1 hour.

When the dough cycle has finished, re-start your bread maker on the dough cycle and allow to mix for 2 minutes.

With a stand mixer, remove the cloth, mix with the dough hook for 2 minutes.

Whilst the dough is proving dust 2 baking sheets with a 50/50 mix of flour and cornmeal (polenta is the same thing!).

Prepare the baking sheets by sprinkling with flour and polenta.
Prepare the baking sheets by sprinkling with flour and polenta.

Prepare the work top by dusting with the same flour/cornmeal mixture. Keep some to the side to use whilst working/rolling the dough.

Place the dough onto the prepared worktop
Place the dough onto the prepared worktop.
Roll out the dough, moving it regularly so it doesn't stick, until it is about 1/2 inch thick.
Roll out the dough, moving it regularly so it doesn’t stick, until it is about 1/2 inch thick.

I used a 2.5″ cutter for my English Muffins.

Place the cutout discs onto the prepared baking sheets.
Place the cutout discs onto the prepared baking sheets.

You can bring together the remnants of dough, left from cutting out the discs, knead back together and re-roll.

Cover the baking sheets with a dry tea towel and leave the dough to rise, until doubled in size.

After 30-45 minutes proving the dough will have risen and have rounded edges.
After 30-45 minutes proving the dough will have risen and have rounded edges.

Preheat your griddle/heavy based pan on the hob, over a medium heat.

Place the discs onto a preheated skillet/griddle.
Place the discs onto a preheated skillet/griddle.
English Muffins cook for 5 minutes and then flip over.
English Muffins cook for 5 minutes and then flip over.

You will actually see the English Muffins rise in the pan, before your very eyes. Our children were captivated! I used a palette knife to flip the muffins over.

They are cooked when they are well risen and set (you can pick one up and the sides hold their shape), both top and bottom should be golden brown and they will sound hollow when rapped with you knuckle.

Remove from the griddle.

Place the cooked English Muffins on a cooling rack. www.feastingisfun.com
Place the cooked English Muffins on a cooling rack. www.feastingisfun.com

These first 4 English Muffins were cooled for 5 minutes and then eaten straight away. Unbelieveably good.

Cook the rest of the muffins in the same way.

English Muffins a homemade delight www.feastingisfun.com
English Muffins a homemade delight www.feastingisfun.com

The joys of being a food blogger, these muffins lasted 5 minutes whilst I photographed them and then they were snaffled away to be eaten!!

If you have never baked bread or cooked with yeast before, these English Muffins are the perfect starting point. No worrying if it is too early to open the oven door and take a peek, the cooking happens right before your very eyes. And if you are unsure if they are cooked through, remove one, cut through with a bread knife and check. What could be easier and more tasty?

English Muffins delicious as they are or toasted with jam! www.feastingisfun.com
English Muffins delicious as they are or toasted with jam! www.feastingisfun.com

I can guarantee massive smiles all round when you serve up a big plate of warm, delicious, English Muffins.

These muffins will keep for a couple of days in a bread bin and are delicious, split and toasted. They can also be placed in a freezer bag, once absolutely cold and kept in the freezer for a month.

The gorgeous board that I’ve displayed the English Muffins on is from House of Frazer, that I picked up in the sale!

Have you put off making something, presuming it will be really hard, only to be surprised when you’ve taken the plunge and made it??

If you enjoyed making these English Muffins and want to try another easy bread recipe, how about my

Knotted Poppyseed Rolls

Crusty White Bread

Please let me know if you make these, I love hearing from you?

Sammie x

 

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Sammie

Hi, I'm Sammie, a young 40 something girl who loves life, Jesus, her family, cooking, gardening and photography. I have a passion for sharing and encouraging others to share. My way to show love is through food whilst having fun. Hence Feasting Is Fun!!

6 thoughts on “English Muffins”

  1. I am drooling over these! I love using English Muffins for a breakfast sandwich as they are just the perfect proportion and balance of flavor. Intimidated to make bread? Me? Nonsense! Okay, maybe a little but with your step-by-step instructions, a quiet morning and some good tunes, I think I could make a go of it. I’ll keep you posted as to when I do! – Liz

    1. I love listening to music when I am baking. These really are the best ‘yeast’ recipe to start with and I’d love to see your results if you do make these. Talking of which I have yet to try your beer bread. I have a feeling it could play a starring role in something I have coming up!! Thank you for your encouragement Liz. Sammie x

  2. Just made these today and they are fab!!! The only change I made was using fresh yeast instead of dried . Hubby said they were fantastic. Thank you xx

    1. Thank you Julie, they looked amazing when you popped a photo on Twitter. Just double the weight of yeast when using fresh. I think I need to make these again! Sammie x

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