English white muffins - recipe
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Prepare
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Serves
12 -
Cook
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Skill
Easy
Ingredients
- 300 g Cornmeal or rice flour
- 400 g Strong white bread flour
- 150 g Plain white flour
- 200 ml Milk (whole)
- 200 ml Water
- Salt
- 1 Easy bake yeast sachet
- ½ tsp Unrefined golden granulated sugar
- 2 tbsp Butter (unsalted) melted, plus extra to grease the pan
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1
Sprinkle a baking tray liberally wth cornmeal. Warm the milk and water together, then add the melted butter.
For this step you'll need:
- 300g Cornmeal or rice flour
- 200ml Milk (whole)
- 200ml Water
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2
In a seperate bowl mix together the bread flour and plain flour before adding the salt, yeast and sugar.
For this step you'll need:
- 400g Strong white bread flour
- 150g Plain white flour
- pinch Salt
- 1 Easy bake yeast sachet
- ½tsp Unrefined golden granulated sugar
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3
Once all of the ingredients have been mixed together, make a well in the centre and pour in milk mixture. Continue to mix well until a dough is formed.
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4
Briefly knead the dough then place in an oiled bowl, covered with a damp tea towel or oiled cling film and set aside in a warm environment to rise for at least 30 minutes or until the dough has doubled in size.
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5
Once proved, drop spoonfuls of the dough on to the cornmeal floured baking sheet, spaced well apart. Sieve over more cornmeal. Cover with a barely damp tea towel and leave to rise again until your are ready to cook the muffins.
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6
To cook your muffins, heat your griddle or frying pan to a moderate heat. Greasing the pan lightly with butter.
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7
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 utensil. Cook for 15 minutes or so, turning once then set aside to cool.