English white muffins - recipe

English white muffins

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  1. 1

    Sprinkle a baking tray liberally wth cornmeal. Warm the milk and water together, then add the melted butter.

    For this step you'll need:

    • 300g Cornmeal or rice flour
    • 200ml Milk (whole)
    • 200ml Water
  2. 2

    In a seperate bowl mix together the bread flour and plain flour before adding the salt, yeast and sugar.

    For this step you'll need:

    • 400g Strong white bread flour
    • 150g Plain white flour
    • pinch Salt
    • 1 Easy bake yeast sachet
    • ½tsp Unrefined golden granulated sugar
  3. 3

    Once all of the ingredients have been mixed together, make a well in the centre and pour in milk mixture. Continue to mix well until a dough is formed.

  4. 4

    Briefly knead the dough then place in an oiled bowl, covered with a damp tea towel or oiled cling film and set aside in a warm environment to rise for at least 30 minutes or until the dough has doubled in size.

  5. 5

    Once proved, drop spoonfuls of the dough on to the cornmeal floured baking sheet, spaced well apart. Sieve over more cornmeal. Cover with a barely damp tea towel and leave to rise again until your are ready to cook the muffins.

  6. 6

    To cook your muffins, heat your griddle or frying pan to a moderate heat. Greasing the pan lightly with butter.

  7. 7

    Put your muffin rounds onto the hot pan. If they fall out of shape during the transfer, simply knock back into shape by turning with a palette knife or simlar utensil. Cook for 15 minutes or so, turning once then set aside to cool.

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