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English Muffins Recipe


Veg  HT CD  CBF  135mins

Yield: Serves 4 Total time Keywords

Makes 12    Keywords:   Hot Cold Vegetarian Bread Baked Fayre Teatime Eggless England Europe

225ml/8 fl oz Milk
60ml/2fl.oz. Water
1 teasp Caster Sugar
2 teasp Active Dried Yeast
450g/1 lb Strong Plain Flour
1 teasp Salt
Vegetable Fat or Lard for greasing


  1. Place the milk and water in a small saucepan and heat until just hot enough that you can place your finger in it without burning. Remove from the heat, add the sugar and dried yeast, mix with a fork and leave about 10 minutes until frothy.

  2. Sift the flour and salt into a large mixing bowl, make a well in the centre, then pour in the yeast mixture and mix it to a soft dough which leaves the bowl cleanly, adding a little extra flour if necessary.

  3. Transfer the dough to a lightly floured work surface and knead for about 10 minutes until very smooth and elastic.

  4. Return the dough to the mixing bowl, cover with a damp cloth or clingfilm and leave it in a warm place for about 45 minutes until doubled in size.

  5. Once risen, transfer the dough to a lightly floured work surface, roll it out to about 1cm/ inch thick, then cut into 12 rounds using a 7.5cm/3 inch plain cutter.

  6. Place the muffins on a lightly floured baking sheet, sprinkle with a little flour and leave them to rise again in a warm place for 30 minutes.

  7. Once risen, grease a heavy based frying pan or griddle with just a smear of lard, heat the pan over a medium heat until hot, reduce the heat to low then add as many muffins as the pan or griddle can take without them touching and cook for about 7 minutes on each side. Once cooked, transfer to a wire rack and repeat with the remaining muffins. 


Equipment required to make this English Muffins Recipe


7.5cm/3 inch plain cutter

Baking Sheets

A heavy based frying pan or griddle


Key techniques required to make this English Muffins Recipe

Knead - A rhythmic action in dough making whereby one end of the dough is secured by the heel of one hand and stretched away, then pulled back over the top.


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Additional information about English Muffins

Unlike American muffins English muffins are made with a yeast based dough which makes the flavour and texture is more like a bread. They are generally about 20cm/4-inches in diameter and although they can be served with jams or conserves, they are often just split open, sometimes toasted and buttered. 


Serving Suggestions


Main equipment required to make this recipe


Mixing Bowl

Wooden Spoon

Wire Rack


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