These are perfect for breakfast, especially when toasted, but equally good anytime later in the day, maybe with coffee or tea. Eat them as they are or slap on some butter or a dollop of yogurt or a thick smear of honey or a heap more fruit or a big spoonful of chocolate spread or…… I’d better stop there. But then again, how about masses of double cream?

Makes: 12 muffins

Time: Approx. 40 minutes prep & hands-on + two proving times. Then about 45 minutes, based on three batches of four muffins in a large frying pan.

Level: Moderate

Need: A cast iron skillet or large heavy frying pan; 2 baking sheets

Ingredients

Rice flour or semolina for dusting
450g/1lb strong white flour
50g/1¾oz ground almonds
1½ tsp salt
375ml/13fl oz lukewarm milk
A 7g sachet of fast action yeast (About 1½ tsp)
20g/¾oz caster sugar (Use more if your raspberries are a bit “sharp”)
1 tsp almond extract
20g/¾oz melted butter or olive oil
100g/3½oz fresh raspberries, halved or quartered if large
50g/1¾oz flaked almonds

*These were probably a little darker than I intended, but taste and texture were fine*

Method

1. Either lightly grease two baking sheets or cover with baking parchment. Spread over a thin layer of rice flour or semolina. Or create six circles on each baking sheet to place the muffins on.

2. Sift the flour, ground almonds and salt together into a large bowl and mix thoroughly. Make a well in the centre.

3. Warm the milk in the microwave – just to lukewarm. Pour about 100ml/3½fl oz into a separate jug or bowl and stir in the yeast, sugar and almond extract. Leave for a couple of minutes then stir in the rest of the milk and the melted butter or olive oil.

4. Add the liquid to the flour mixture and mix well, either with a wooden spoon or in a stand mixer. Knead until smooth and elastic. Probably about 10 – 12 minutes by hand, 7 – 10 minutes using a dough hook in a stand mixer.

5. Form into a ball and transfer to a lightly oiled bowl. Lift and turn the ball to coat with oil then cover the bowl and leave in a draught free area until it has doubled in volume, probably about 60 minutes depending on the warmth of the room.

*Nicely risen dough – soft and stretchy*.

6. Turn the dough out onto a floured surface and punch it down to release the air. Flatten it out roughly then work in the raspberries and flaked almonds, making sure they’re well distributed. Roll or pat the dough out to around 1cm/½” thickness. Using a floured 7.5cm/3” plain cutter, press out circles and place on the prepared baking sheets. (*See photos below and tips)

Dip the cutter in flour first. After pressing the cutter down, gently move the surrounding dough away.

7. Dust the tops with rice flour or semolina and put each sheet inside a large bag or a kitchen bin liner for their second prove. Leave them in a warm area for about 30 minutes, until well risen.

8. Lightly grease the griddle or frying pan and warm over a low to medium heat. Carefully place the muffins into the heat in batches. Cook for about 6 – 8 minutes on each side. Rotate each muffin during this time and check to make sure the heat is not so high that they’re burning on the outside before the centre has been cooked. Cool on a wire rack.

NB – Muffins should not be cut right through. The “correct” technique is to prick around the outer edge with a fork then gently prise them apart by hand. This is to ensure that the airy inner texture remains intact.

I hope you enjoy these lovely 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 how about my Double Cheese English Muffins.