A British staple at breakfast, but equally great for afternoon tea! Serve as pictured with a poached egg, ham or bacon, and a dollop of Hollandaise sauce. These savoury muffins are easy to make and the perfect way to start your day. Hope you enjoy!
- Baker: Sophie Carey
- Makes: 8 Muffins
- Prep time: 30 Minutes (plus proving time)
- Bake time: 10 Minutes
- Flours used: Matthews Regenerative Churchill
Regenerative Classic English Muffins Method:
1) Measure out the dry ingredients (aside from the semolina) into the mixing bowl, then pour the milk into a jug and top up with the boiling water - this should create a warm but not hot milk mixture. Add this to your dry ingredients and mix on a slow speed for 4 minutes
2) Turn up the mixing speed to medium and leave it to knead for 8 minutes, or until the dough is smooth and glossy
3) Shape the dough into a smooth ball and leave to rest in a bowl for 30 minutes, then tip out onto a floured counter. Use a rolling pin to roll the dough out to a 1 inch thickness, then stamp out rounds using a 7-8cm diameter cutter
4) Place these onto a baking tray lined with baking paper and sprinkled with semolina, then sprinkle the tops with more semolina
5) Put the tray into the fridge for at least 3 hours but up to 8 hours to allow the muffins to prove slowly - this gives the best flavour
6) Heat up a heavy bottom frying pan or griddle (cast iron skillets work best for this) and dry fry each of the muffins for 5-7 minutes on each side until golden brown and well risen. Try not to allow the muffins to brown too quickly as this could leave the inside undercooked - keep the heat on a steady low/medium
7) Cool on a wire rack before cutting open and toasting!
