Baked Muffins – English Muffins
These wonderful English muffins are not cooked on a griddle, but baked in an oven.
The texture is finer than a traditional muffin but the taste is amazing.
1 cup lukewarm milk
1 7g sachet dry yeast
1 tablespoons sugar
2 ½ cups plain flour
1 teaspoon salt
2 teaspoons baking powder
2 tablespoons melted butter
cornmeal or semolina to coat the muffins
Combine lukewarm milk, sugar, and yeast in a bowl and allow to stand for 10 minutes. Mixture will become frothy. Place flour, salt, baking powder, melted butter, and frothy milk mixture in the bowl of an electric mixer and mix at medium speed. The dough will become reasonably smooth. Cover, and stand in a warm place. Dough will become puffy.
Grease a baking sheet and sprinkle with cornmeal or semolina. Grease muffin rings.
Roll dough onto a floured work surface and cut rounds slightly smaller than the muffin rings, 10cm, and about 1cm high. Place a greased baking sheet on top of the muffins rings – this will keep the tops flat. If you are not using muffin rings do not place a baking tray on top of the muffins. Allow to rise for 1 hour or up to 2 hours.
Preheat the oven to 200C (400F) Bake for 15 minutes. Remove the top baking sheet, and bake for an additional 3 to 5 minutes, until golden brown.
Remove muffins from the oven, and transfer to a wire rack. Remove rings.
Makes 12 muffins.