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english-muffins

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Recipe

Homemade English muffins are a real treat

Yield : Makes 10 muffins
Prep Time : 25–30 mins, plus rising
Cooking Time : 30 mins

Ingredients

  • 3 cups bread flour, plus more for kneading
  • 1 tsp instant yeast
  • 1 tsp salt
  • 1¼ cups tepid water
  • 2 tbsp butter, melted
  • 2 tbsp semolina

Directions

1. Mix the flour, yeast, and salt in a bowl. Make a well in the center, and pour in the water and butter. Stir to make a slightly sticky dough.

2. Knead the dough on a floured work surface for about 8 minutes, until smooth and elastic. Shape into a ball, place in an oiled bowl, and turn to coat. Cover with plastic wrap. Let stand for 1 hour in a warm place until doubled.

3. Line a baking sheet with a kitchen towel and sprinkle with most of the semolina. Turn the dough out onto a floured surface and knead. Divide into 10 balls. Place the balls on the towel and press into thick disks. Sprinkle with the rest of the semolina. Cover with another towel. Leave for 20–30 minutes, until risen.

4. Heat a frying pan with a lid. In batches, place the muffins in the pan and cover. Reduce heat to low and cook for 10–12 minutes, until they puff up. Flip and cook for 3–4 minutes, until golden.


© 2008 Dorling Kindersley
 

Nutritional Information

Nutrients per serving (% daily value)

178kcal (9%)
7mg (1%)
0mg (0%)
19mcg RAE (1%)
50mg
12mg
5g
0g
1g
31g
6mg (2%)
234mg (10%)
2g (8%)
3g (5%)
2mg (10%)
 

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