English Bread Muffins


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1 people recommend this recipe.

I love these muffins, they are perfect for a weekend breakfast or even making in batches, slicing in half and then freezing until you need them.

Ingredients:

  • 500g strong white flour
  • 7g sachet active dried yeast
  • 1 tsp salt
  • 1 tsp sugar
  • 50ml yogurt
  • 250ml milk
  • 30g polenta for dusting

Instructions:

  1. Place the milk, sugar, yogurt and yeast into a mixing bowl.
  2. Add the flour and salt, and using your hand in a claw shape mix together to form a soft ball of dough.
  3. Transfer the dough onto a lightly floured work surface and knead for 2-3 minutes until smooth and stretchy.
  4. Place the dough back into the bowl, cover with cling film and leave to prove for 1 hour.
  5. When the dough is proved and doubled in size, turn out onto a work surface dusted with a little polenta.
  6. Roll out the dough, it needs to be about 3 cm thick.
  7. Simply cut out the muffins using a round pastry cutter with straight edges.
  8. When you have cut them all out roll the remaining dough out again and cut the last few.
  9. Heat a dry frying pan on a low heat for 3-4 minutes
  10. Place the muffins into the pan, you should be able to cook about 4/6 at a time depending on your size of frying pan, they will take approximately 2-3 minutes on each side.


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