Not only do these muffins look tasty, they taste tremendously tasty too. OK, that’s enough alliteration. But, they are very good – ideal for breakfast with yogurt and honey or maybe later, buttered and with a cup of tea or coffee.
Level: OK, but care needed when “baking” (or should that be “frying”?)
Time: 30 min preparation. 60 – 90 min for the first rise,another 20 min hands on, about 30 – 40 min for the second rise, about 30 min “baking”.
Need: A large heavy frying pan or a griddle. A stand mixer is useful, but not essential.
- 200ml/7fl oz milk
- 1 tsp caster sugar
- 7g/1 tsp instant yeast
- 200ml/7 fl oz sourdough starter*
- 400g/14oz strong white bread flour
- ½ tsp salt
- 60g/2oz caster sugar
- 100g/3½oz blueberries
- 1 – 3 tsp ground cinnamon (depending on taste)
* Don’t be put off by the mention of a “sourdough starter”, I’m often looking for ways not to waste any that I’d otherwise discard. If you don’t have any, just increase the milk by 100ml/3½ fl oz and the flour by 100g/3½oz.
1. Pour the milk into a jug and heat in the microwave until just ‘hand hot’ Stir in the sugar and instant yeast. Mix and leave it for about 10 minutes to get frothy, then add in the starter (if using) and stir to mix well.
2. Sift the flour and salt into a large bowl (i.e. your stand mixer bowl, if using one) and stir in the 60g/2oz caster sugar. Make a well in the centre, then pour in the frothy yeast mixture and mix it to a soft dough.
3. Knead until it forms a smooth, stretchy ball. Put the dough into an oiled bowl, cover and leave until doubled in size.
4. When the dough has risen, lightly flour the work surface, then tip the dough out and mix in the cinnamon first, folding the dough several times to distribute it well. Flatten the dough and add half the blueberries. Fold it over a couple of times and repeat with the rest of the blueberries so that they are also well dispersed.
5. Roll it out* to about ½ inch (1 cm) thick. Using a 3 inch (7.5 cm) plain cutter, cut out 12 rounds**. Mix the scraps and re-roll when necessary.
* If it’s sticky then roll the dough between two sheets of parchment or cling film.
** Dip your cutter into flour regularly to help release the cut muffins.
6. Place the muffins on an ungreased, lightly floured baking sheet, sprinkling them with a little more flour and/or semolina Leave in a warm place to puff up again – about 30-40 minutes.
7. When they are ready to be cooked, grease a thick-based frying pan or griddle with just a little lard, then heat the pan over a medium heat, add some muffins and cook them for about 7 minutes on each side. Once a batch is in, turn down the heat and keep an eye on the underside to avoid burning. You’ll need to bake them in batches.
If you want to serve them in the traditional way, all you do is break them just a little around their waists without opening them, then toast them lightly on both sides.
I hope you enjoy these English muffins. If you want to see more muffin and bread recipes click here. Two I’m sure you’d love are my Rye and Wholemeal Apricot English Muffins and for something savoury there’s my Double Cheese English Muffins. Or have a look at my site for many other sweet and savoury recipes.
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