ENGLISH MUFFINS RECIPE - BBC FOOD
Once you’ve made your own English muffins, you’ll never want to buy them again. Factor in a couple of hours proving time to get Paul Hollywood’s easy version ready to go on the griddle. Equipment and preparation: You will need a 9cm/3½oz straight-sided cutter.
Provided by Paul Hollywood
Prep Time 2 hours
Cook Time 30 minutes
Yield Makes 8
Number Of Ingredients 9
Steps:
- Tip the flour into a large mixing bowl. Sprinkle the yeast on one side of the flour and the salt into the other side of the flour. Add the sugar, butter, egg and milk, then mix all the ingredients together to form a soft dough.
- Turn the mixture out of the bowl onto a lightly floured surface and knead for 10 minutes, or until soft, smooth and stretchy.
- Lightly grease a large bowl with oil. Place the dough in the oiled bowl, cover and leave to prove for about one hour, or until doubled in size.
- Dust the work surface with a mixture of the semolina/polenta and flour. Tip the dough out onto the work surface and roll out to about 2.5cm thick.
- Lightly dust two baking trays with half of the semolina or polenta.
- Using a 9cm/3½oz straight-sided cutter, cut out eight muffins. Place four muffins, evenly spaced apart on each of the dusted baking trays. Dust the remaining semolina or polenta over the top of the muffins.
- Leave to prove for another 30 minutes.
- Preheat the hot plate or a heavy-based frying pan on the hob to a very low heat. Griddle the muffins for approximately 5-6 minutes, then flip over and griddle for another 5-6 minutes on the other side.
WHOLE-WHEAT ENGLISH MUFFINS RECIPE - NYT COOKING
Yes, it is worth your while to make English muffins from scratch. Not only is the texture lighter and crisper, homemade muffins taste better, too — yeasty, wheaty, complex. You will need to sear these muffins on the stove top before baking. That’s what gives them their unique crunch on their bottoms. This recipe does not require muffin rings, but if you have them and would like to use them, go right ahead. Just add a few minutes onto the baking time to accommodate the muffins’ increased thickness. Then fork-split them, toast and serve with plenty of butter. After all, that’s what those crevices are made for.
Provided by Melissa Clark
Total Time 35 minutes
Yield 6 muffins
Number Of Ingredients 10
Steps:
- In a small bowl combine yeast and 1/3 cup warm water (80 milliliters) and let rest until yeast has dissolved, about 5 minutes.
- Melt 2 tablespoons butter and put it in a large bowl. Whisk in yogurt, milk, honey, salt and the yeast mixture.
- Add flours and baking soda to bowl and beat thoroughly with a spoon or rubber spatula until well combined. Cover bowl and let rest in a warm spot for 1 to 1 1/2 hours, or until dough has doubled.
- Heat oven 350 degrees. Lightly dust a small baking sheet with cornmeal.
- Place a large skillet over medium heat and melt 1 tablespoon butter. Using a large ice cream scoop or 1/2 cup measuring cup, drop batter into skillet to form round muffins about 4 inches in diameter, mounding the batter in the center. (You may need to coax the dough a little with your fingers, so be careful of the hot pan, and don’t worry if they’re not perfectly circular.) Repeat until you have 3 muffins, leaving the rest of the batter for a second batch. Reduce heat to low. Cover skillet with lid or baking sheet and cook 3 to 5 minutes, until bottoms are golden brown. (Be careful not to let them burn.)
- Uncover skillet and flip muffins using a spatula. Cover again and cook 2 to 4 minutes or until the other sides are golden brown. Place muffins on prepared baking sheet. Repeat using remaining batter and another tablespoon of butter.
- Bake muffins for 6 to 9 minutes, or until puffed and cooked through. Split the muffins with a fork and toast before eating.
Nutrition Facts : @context http//schema.org, Calories 253, UnsaturatedFatContent 3 grams, CarbohydrateContent 35 grams, FatContent 10 grams, FiberContent 3 grams, ProteinContent 7 grams, SaturatedFatContent 6 grams, SodiumContent 225 milligrams, SugarContent 4 grams, TransFatContent 0 grams
More about "british english muffin recipes"
ENGLISH MUFFINS RECIPE - BBC FOOD
Once you’ve made your own English muffins, you’ll never want to buy them again. Factor in a couple of hours proving time to get Paul Hollywood’s easy version ready to go on the griddle.
Equipment and preparation: You will need a 9cm/3½oz straight-sided cutter.
From bbc.co.uk
Reviews 4.0
Cuisine British
From bbc.co.uk
Reviews 4.0
Cuisine British
- Preheat the hot plate or a heavy-based frying pan on the hob to a very low heat. Griddle the muffins for approximately 5-6 minutes, then flip over and griddle for another 5-6 minutes on the other side.
See details
WHOLE-WHEAT ENGLISH MUFFINS RECIPE - NYT COOKING
Yes, it is worth your while to make English muffins from scratch. Not only is the texture lighter and crisper, homemade muffins taste better, too — yeasty, wheaty, complex. You will need to sear these muffins on the stove top before baking. That’s what gives them their unique crunch on their bottoms. This recipe does not require muffin rings, but if you have them and would like to use them, go right ahead. Just add a few minutes onto the baking time to accommodate the muffins’ increased thickness. Then fork-split them, toast and serve with plenty of butter. After all, that’s what those crevices are made for.
From cooking.nytimes.com
Reviews 5
Total Time 35 minutes
Cuisine british
Calories 253 per serving
From cooking.nytimes.com
Reviews 5
Total Time 35 minutes
Cuisine british
Calories 253 per serving
- Bake muffins for 6 to 9 minutes, or until puffed and cooked through. Split the muffins with a fork and toast before eating.
See details
ENGLISH MUFFIN - WIKIPEDIA
Origin. The word muffin is thought to come from the Low German muffen, meaning "little cakes". Recipes for muffins appear in British cookbooks as early as 1758. Hannah Glasse's The Art of Cookery contains a recipe for muffins. The muffins are described as being "like a Honey-comb" inside. This is similar to the "nooks and crannies" later advertised as a signature of Thomas' English …
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ENGLISH MUFFIN - WIKIPEDIA
Origin. The word muffin is thought to come from the Low German muffen, meaning "little cakes". Recipes for muffins appear in British cookbooks as early as 1758. Hannah Glasse's The Art of Cookery contains a recipe for muffins. The muffins are described as being "like a Honey-comb" inside. This is similar to the "nooks and crannies" later advertised as a signature of Thomas' English …
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MUFFIN - WIKIPEDIA
A muffin is an individually portioned baked product, however the term can refer to one of two distinct items: a part-raised flatbread (like a crumpet) that is baked and then cooked on a griddle (typically unsweetened), or an (often sweetened) quickbread (like a cupcake) …
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GOURMET ENGLISH MUFFINS | ENGLISH MUFFIN DELIVERY ...
English Muffin delivery to your friends and loved ones will surely be appreciated. The extra thickness means these signature fancy English muffins will stand up to any topping, and the tiny air pockets make for a crisp bite when they come out of the toaster.
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