Latest recipes

English muffins

English muffins

We are searching data for your request:

Forums and discussions:
Manuals and reference books:
Data from registers:
Wait the end of the search in all databases.
Upon completion, a link will appear to access the found materials.

Makes 12 to 14

Cooks In50 minutes plus proving

DifficultyNot too tricky

Nutrition per serving
  • Calories 188 9%

  • Fat 5.4g 8%

  • Saturates 2.2g 11%

  • Sugars 3.7g 4%

  • Protein 4.9g 10%

  • Carbs 29.4g 11%

Of an adult's reference intake


  • 300 ml milk , plus extra
  • 1 x 7 g sachet of dried yeast
  • 25 g white caster sugar
  • 50 g shortening or lard
  • 425 g plain flour , plus extra
  • 20 g polenta , optional
  • unsalted butter

Recipe From

Jamie Magazine

By Kate McCullough


  1. Gently warm the milk in a pan till lukewarm or body temperature, 37ºC. Add the yeast and sugar and stir until the sugar is dissolved. Set aside for a few minutes until the mixture is creamy and starting to froth.
  2. Melt the shortening or lard, then in a large bowl, mix the yeast mixture, flour, shortening or lard and a pinch of sea salt into a soft dough. Add a little extra milk or flour, if needed.
  3. Knead until smooth and elastic. Transfer to a greased bowl, cover with clingfilm and set aside in a warm place to rise for 1 hour, or until doubled in size.
  4. Knock back the dough and roll out on a lightly floured surface to about 2cm thick. Using a round cutter or thin drinking glass, cut out circles of 5 to 8cm.
  5. Lightly sprinkle a piece of baking parchment with extra flour, or polenta (if using). Transfer the muffins to the paper and sprinkle over a little more flour or polenta. Cover with a tea towel and leave in a warm place for 45 minutes to 1 hour to rise.
  6. When ready to cook, preheat the oven to 170ºC/gas 3 and heat a heavy non-stick pan over a medium heat.
  7. Brown the muffins in the pan, in batches, for a few minutes each side, then turn the heat to low and cook for 10 minutes. Transfer to a baking tray and finish with 5 minutes in the oven, or until cooked through.
  8. Cool slightly on a wire rack then split open and spread with melted butter, or keep in an airtight tin, to split and toast as needed.

Watch the video: How to Make English Muffins. No Oven Needed. Bigger Bolder Baking


  1. Daegal

    Did you quickly come up with such an incomparable phrase?

  2. Fremont

    It agree with you

  3. Zulushura

    Bomb watch everyone!

  4. Orham

    I can speak much on this question.

  5. Jourdaine

    It goes without saying.

Write a message