|Nutritional Guidelines (per serving)|
|Servings: Approx 12 (12 servings)|
|Amount per serving|
|% Daily Value*|
|Total Fat 23g||29%|
|Saturated Fat 8g||41%|
|Total Carbohydrate 26g||9%|
|Dietary Fiber 3g||10%|
|*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.|
Traditional English muffins are so easy to make even though they may look complicated. These five steps will show you just how easy.
Do not confuse English Muffins should with the American Muffin which is a sweet bun. English muffins are a yeast-based dough and make a delicious afternoon tea-time treat or breakfast. They can be toasted and served warm with butter or filled with both sweet, maybe a little jam, or a savoury filling making a lovely sandwich.
English muffins are easy to make and once cooked will keep for several days in an airtight tin.
- 225 milliliters/8 ounces milk
- 2 teaspoon dried yeast
- 1 teaspoon sugar
- 1 pound/450 grams all purpose flour
- 1 teaspoon salt
- 55 grams lard
Put the milk and 55ml (2 fl oz) water into a saucepan and heat gently until just warm enough for you to comfortably dip your finger in. Put the warmed milk into a small basin or jug, add the sugar and the yeast, mix lightly and leave in a warm place for about 15 minutes and the mixture has a gently bubbling top.
Sift the flour into a roomy baking bowl, add the salt and stir. Make a well in the centre of the flour and pour in the yeast and milk mixture.
Mix all the ingredients together until a soft, non-sticky dough is formed; if the dough feels dry a little add more water a drop at a time, too wet add a bit more flour.
Place the dough on a lightly floured surface and knead for 10 minutes or until the dough is smooth and elastic. Put the dough back into the baking bowl, cover with a clean, dry tea towel and leave in a warm (not hot) place until the dough has doubled in size, this could take up to an hour, so be patient.
Once risen, tip the dough back onto the floured surface and roll out to 1cm (1/2 inch) thick. Cut into 7.5cm (3 inches) rounds. The dough may start to puff up again but merely roll it back into a centimetre. Place the muffins on a greased baking sheet and leave to rise for 30 minutes, again in a warm, but not hot, place.
Grease a heavy-based frying pan or griddle with a little lard, heat until hot but not burning. Add a few muffins, lower the heat and cook for 7 minutes on each side. Once cooked, put to one side, re-grease the pan or griddle and heat, then continue as above until you have used up all the dough.
Store English muffins in an airtight tin.
Muffins are delicious warm, split open in the centre and filled with lots of butter, yummy. If they begin to go a little dry simply toast them.