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English Muffins


Prep time: 1h 10 min            Cook time: 1h 15 min              Total time: 2h 25 min

Yields 15 portions

Ingredients

1. 330ml of warm milk;
2. 60g of butter;
3. 1 1/4 teaspoon of salt;
4. 2 tablespoons of caster sugar;
5. 1 egg;
6. 3 1/2 - 4 cups of flour; *
7. 2 teaspoons of instant yeast;
8. 1 teaspoon of baking powder;
9. 3 tablespoons of corn flour.

Preparation

1. In a large bowl, mix together the warm milk, sugar and yeast. 
2. Once it's mixed, mix in the butter, the egg and the flour. 
3. Over the flour, add the salt and baking powder - the point here is to not allow the salt to come into direct contact with the yeast. Mix thoroughly.
4. Once mixed, transfer the dough onto a lightly floured surface. Knead a bit until you achieve a smooth ball. 
5. Place the dough in a lightly greased bowl and allow it to rise in a warm place for about 1 hour.
6. Sprinkle a bit of the corn flour onto a surface and transfer the dough onto it. 
7. Roll the dough out to about 2 cm thick. 
8. Using a Cookie cutter, cut out the dough into circles (make another ball with the leftover dough, allow it to rest for 15 minutes and roll out again).
9. Cover the cut out dough with a damp cloth and let it rest for about 20 minutes.
10. Heat a frying pan to very low heat. Sprinkle it with the remaining corn flour. 
11. Place the cut out dough in the pan, starting from the first ones you cut out. 
12. Cover the pan and cook for 5-6 minutes on the first side, then flip and cook for 4-5 minutes on the second. 
13. Remove the muffins from the pan and allow them to cool on a cooling rack or over parchment paper so it doesn't steam the bottom.
14. Store the muffins in a cool, dry place in tightly sealed container for up to 5 days. 

Notes *:  The amount of flour you end up using may be influenced by the humidity of your kitchen, how old your flour is or its brand. Keep an eye out for our upcoming article on How Much Flour Do I Really Need? to learn all about it and avoid making mistakes like over or under flouring your dough.

Also, use these muffins on our recipe for Eggs Benedict with a crispy ham twist!

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