I’ve been perfecting making my own English Muffins so that I can pre-make Breakfast McMuffins for a great quick breakfast. This is last weeks batch. This weeks batch I forgot to take a photo of, but they were much better than this.
This makes about 7 or 8 muffins depending on the size you want.
Ingredients
- 130g Whole milk
- 120g Water
- 30g Unsalted butter (room temperature, plus extra to grease and fry)
- 2 tsp Sugar
- 1 tsp Powdered Yeast
- 200g All-purpose flour
- 195g Wholemeal Self Raising Flour
- 1 tsp Salt
- Polenta for dusting the muffins
Method
- Place all ingredients in a food processor or similar machine to combine thoroughly.
- If your food processor or similar machine has a knead function, knead for 3 minutes.
- If you don’t have a knead function, you will need to knead manually with your hands for about 8 minutes.
- Spray a large bowl with olive oil.
- Place dough into the bowl and cover with a damp tea towel.
- Allow to rise for 2 hours.
- Turn dough out on to a lightly floured service, and push into a rectangle shape. Then use your rolling pin to make the shape so it’s about 2cm thick.
- Pop some polenta onto a plate.
- Now dip a pastry cutter (I actually use a big glass jar) into some flour, and cut out your muffins.
- Gently dip your muffins into the polenta.
- Place them onto some baking paper and tray.
- Cover with the damp cloth again, and let rise for another 30 minutes.
- Heat your frying pan over medium heat. Melt a tsp of butter and swirl it around the pan.
- Cook 3-4 muffins in the pan for 5 minutes each side. Cover the pan with a lid. This helps the muffin stay soft, rise and cook through.