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English Muffins

One tasty English muffin... You know how the song ends but maybe you don't know, how it all starts, because there is no song without fresh, hot and tasty English muffin. Check out the recipe!

What to serve muffins with

The most popular way is to toast them and then serve with some butter which will melt and soak into the muffin. Finally pick your favourite jam or marmalade (or lemon curd!) and enjoy! But what if you like something salty for breakfast? Cook Eggs Benedict with smoked salmon and make your breakfast more fancy!

Can I freeze them?

the answer is absolutely yes! There is no reason to worry because if you put your muffins into a toaster after defrosting, you'll have amazing breakfast.

Cook with butter or not?

Honestly I don't like to put butter into the pan while cooking English muffins, because it soaks into them and then they are a bit oily... So, the best way cooking them is to put a little bit of butter in the beginning and then cook your muffins just in a dry pan.



Serves: 12

Time: 2 hours


7g active dry yeast

1/2 cup / 125ml warm milk

1/2 cup / 125ml warm water

1/2 tablespoon sugar

4 cups / 480g all-purpose flour

1/8 cup / 30g melted butter

1/2 tablespoon salt



step 1

In a large bowl combine the yeast with milk, water and sugar. Let it chill for 10 minutes, then add the flour, butter and salt. Start kneading on a low speed for 2 minutes and then start with high speed for 7-8 minutes until smooth and elastic.

step 2

Put your dough in a greased bowl, cover with a towel and let rise for 40-50 minutes.

step 3

Roll the dough out to about 2 centimetres thick and cut rounds with a biscuit cutter. Sprinkle with cornmeal on both sides, cover and let it raise again for 20 minutes.

step 4

Preheat the oven to 180°C/350°F.

step 5

Heat a pan and grease with butter. Cook muffins about 10 minutes on each side on medium heat. Then put them in the oven for 5-10.



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