English White Muffins
Tried and tested

English White Muffins

Recipe Submitted By: bakingmad

These traditional savoury muffins have a lovely open texture. The dough is very wet, and best worked in a bowl instead of a surface. When kneading it will stretch the gluten wider and make the characteristic large open holes.

Preparation Time 15 minutes
Baking Time 20 minutes
Portions Makes 12
Skill Level Easy
Average Rating 4 stars
 

English White Muffins Ingredients

300 grams Rice Flour Or Cornmeal
400 grams Strong White Bread Flour (Allinson) Strong White Bread Flour (Allinson)
150 grams Plain White Flour (Allinson Nature Friendly) Plain White Flour (Allinson Nature Friendly)
200 ml Milk Milk
200 ml Water
Salt Pinch
1 sachet Easy Bake Yeast (Allinson) Easy Bake Yeast (Allinson)
0.50 tsp Billington's Granulated Sugar
2 tbsp Butter Melted
Butter To Grease The Pan
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This recipe uses

  • Strong White Bread Flour (Allinson)
  • Plain White Flour (Allinson Nature Friendly)
  • Milk
  • Easy Bake Yeast (Allinson)

How to make English White Muffins

  • Click on the text to highlight the different stages as you go along,
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  1. Sprinkle a baking tray liberally wth rice flour. Mix together the bread flour and plain flour, and Warm the milk and water.
  2. Add the salt, yeast and sugar to the flours and mix well. Combine the milk, water and butter. Make a well in the centre and pour in milk mixture. Mix well. Knead briefly until the dough has an even texture. Now simply cover with a damp tea towel and set aside to rise for at least 30 minutes, this could take longer if the room temperature is cool. The dough will double in size. method tip
  3. Now drop spoonfuls of the dough on ot the rice floured baking sheet, space well apart. Sieve over more rice flour. Cover with a barely damp tea towel and leave to rise again until ready to cook.
  4. To cook, heat your griddle or frying pan to a moderate heat. Grease the pan lightly with butter or vegetabel fat, put a little butter or vegetable fat on kitchen paper or muslin and wipe around the pan. This will give just the right amount of greasing.
  5. 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. Cook for 15 minutes or so, turning once. Set aside to cool
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Reviews

Read all reviews (1) | Average rating: 4 stars

"This recipe is extremely easy to make and is absolutely delicious. The muffins are delicious soft and light and wonderful with lashings of butter. This will be my new weekly treat. "

30-12-2010 | Author: Medina | 4 stars

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