Best Traditional English Muffins Recipes
TRADITIONAL ENGLISH MUFFINS
Our neighbors love these yeast treats I make. They tell me my muffins taste so much better than store-bought ones!
Provided by Taste of Home
Time 50m
Yield about 3 dozen.
Number Of Ingredients 7
Steps:
- In a large bowl, dissolve yeast and sugar in 2 cups water. Beat in eggs, honey, salt, 2 cups flour and remaining water. Add enough remaining flour to form a soft dough. , Turn onto a floured surface; knead until smooth and elastic, about 6-8 minutes. Place in a greased bowl, turning once to grease top. Cover and let rise in a warm place until doubled, about 1 hour., Punch dough down. On a floured surface, roll to 1/2-in. thickness. Cover and let stand for 5 minutes. Cut into 4-in. circles. Place 2 in. apart on greased baking sheets. , Bake at 375° for 8 minutes or until bottom is browned. Turn and bake 7 minutes longer or until second side is browned. Cool on wire racks. , To serve, split with a fork and toast.
Nutrition Facts : Calories 139 calories, Fat 1g fat (0 saturated fat), Cholesterol 12mg cholesterol, Sodium 70mg sodium, Carbohydrate 29g carbohydrate (6g sugars, Fiber 1g fiber), Protein 4g protein.
TRADITIONAL ENGLISH MUFFINS RECIPE BY TASTY
Here's what you need: milk, water, sugar, fresh yeast, butter, flour, salt
Provided by Samira Rueda
Yield 6 servings
Number Of Ingredients 7
Steps:
- Warm up the milk at 45°C, mix in the yeast, and set aside.
- Combine flour, salt, water, sugar, and butter. Then, add the milk mixture to the flour bowl.
- Knead dough until homogenous.
- Rest for 1.5 hours at room temperature (or let rest overnight in the fridge).
- Roll out dough and with a cookie cutter and cut circles to form English muffins. Let circles rise for 45 minutes.
- Sprinkle with corn meal and cook on low heat, until golden brown on each side.
- Serve warm, accompanied by jam and butter.
- Enjoy!
Nutrition Facts : Calories 317 calories, Carbohydrate 57 grams, Fat 5 grams, Fiber 1 gram, Protein 8 grams, Sugar 3 grams
TRADITIONAL ENGLISH MUFFINS
Yield 12 3-inch muffins
Number Of Ingredients 10
Steps:
- 1) Pour the warm water into a small bowl.Sprinkle the yeast and pinch of sugar over the surface of the water Stir to dissolve and let stand at room temperature until foamy about 10 minutes. 2)In a large bowl with a whisk or in the work bowl of a heavy duty electric mixer fitted with the paddle attachment, place 2 cups of the flour and the salt and make a well. Add the egg, milk, butter, and yeast mixture. Beat until creamy about 2 minutes. Add the remaining flour,1/2 cup at a time, and the currants if desired, until a soft dough that just clears the sides of the bowl is formed. Switch to a wooden spoon when necessary if mixing by hand. 3) Turn the dough out onto a lightly floured work surface and knead until smooth and springy, about 3 minutes, adding 1 tablespoon of flour at a time as needed to prevent sticking. The softer you leave the dough, the lighter the muffin. If kneading by machine switch from paddle to dought hook and knead for 2 to 3 minutes,or until the dough is smooth and springy and springs back when pressed. If desired transfer the dough to a floured surface and knead briefly by hand. 4) Place the dough in a greased deep container. Turn once to coat the top and cover with plastic wrap. Let rise at room temperature until doubled in bulk, about 1 1/2 hours.
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