English muffins recipe

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makes: 6 - 8
Skill: easy
Cost: cheap
Prep: 15 min
Cooking: 20 min

Nutrition per portion

RDA
Calories 247 kCal 12%
Fat 4.4g 6%
  -  Saturates 0.5g 3%
Carbohydrates 47.2g 12%
  -  of which Sugars 1.0g 1%
Protein 7.6g 15%
Salt 0.6g 10%
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  • Whip up a batch of traditional English muffins in just three simple steps. It takes just five ingredients to make these classics.

    Topped with scrambled egg, smoked salmon, or simply with a spread of butter, nothing beats homemade English muffins. These golden buns are made with just a handful of store cupboard ingredients; flour, salt, yeast, sunflower oil, and water. Baked in just 20 minutes.

    Ingredients

    • 500g strong plain flour
    • 1tsp salt
    • 1 sachet easy-blend dried yeast
    • 2tblsp sunflower oil
    • 300ml warm water
    • You will also need:
    • 8-9cm round cutter
    • Baking sheets, greased
    • Cling film

    Method

    • Sift the flour and salt into a large bowl. Stir in the yeast. Mix together 300ml warm water and oil and pour into the flour. Mix together well, until the ingredients bind together, then knead for 5-10 minutes, until smooth and elastic.

    • Roll the dough out on a lightly floured surface to a thickness of about 1cm. Use the cutter to cut out rounds. Place the rounds, well spaced out, on a baking sheet. Cover with oiled cling film and leave in a warm place, until about doubled in size.

    • Heat a griddle or frying-pan over a moderate heat. Grease the griddle or pan lightly. Slide a palette knife under the muffins, and carefully transfer to the hot pan. Cook 3 or 4 at a time for 3-4 minutes on each side, until lightly golden. Remove from the pan and keep warm if serving immediately or transfer to a wire rack to cool.

    Top tips for making English muffins

    These muffins will keep for up to 3 months in the freezer. Defrost for around 4 hours and serve toasted.

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