Kitchen Of Yum

Our first shared recipe of the new style blog is some delicious English muffins, While the recipe was taken from BBC good food (Link at the bottom) We have added some extras in the method because we just couldnt get them to cook properly without being raw in the middle (and no one wants or likes Raw Muffins 🙂 )

Ingredients

300g/10½ oz strong white bread flour, plus extra for flouring
6g fast-action yeast
6g salt
15g/½oz caster sugar
15g/½oz softened butter, cut into small pieces
1 medium free-range egg (about 22g/¾oz), lightly beaten
170ml/6fl oz milk (should make a soft dough – you can add up to about 30ml/1floz extra if needed) oil, for greasing
15g/½oz semolina or polenta, plus extra for dusting

Method

1. 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.
2. Turn the mixture out of the bowl onto a lightly floured surface and knead for 10 minutes, or until soft, smooth and stretchy.
3. 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.
4. 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.
5. Lightly dust two baking trays with half of the semolina or polenta.
6. 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.
7. Leave to prove for another 30 minutes to 1 hour
8. Pre heat the oven to 180C Fan/200C Electric/Gas 6
9. 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.
10. Place the Muffins on a baking tray then bake in the pre heated oven for a further 10 minutes, this cooks through the middle.

For Storage once cooled I like to seal them in a vacuum pack bag (Just seal do not vacuum as this will crush the muffins) then just freeze them, take them out the night before when you want some muffins then toast and enjoy 🙂