I searched high and low for a breakfast muffin recipe and finally found one in a very old recipe book belonging to my late great aunt. She used to be a school cook – back in the days when Steak and Kidney Pie and Gypsy Tart were on the menu.
As this recipe was very old I had to modify and bring it up-to-date.
This recipe makes about 10 Muffins
If you want to eat these for breakfast please allow plenty of time to make them (about 1.30h – 2h).
You will need:
- 175g white bread flour
- 175g plain flour
- 300ml tepid water (approx.)
- 7g fast action yeast
- 1 tbsp sugar
- 1 tsp salt
- Set of crumpet rings
- Sieve together the 2 flours
- Add the yeast, sugar and salt to the flour.
- Add the water a little at a time. You want a nice soft mixture that is not too wet, so you may not need all the water. If the mixture is too wet then the muffins will have large holes in the texture once they are cooked.
- Knead for 10mins (I used a food processor with the dough hook attachment).
- Prove for 30mins
- Knead for another 5mins
- Prove for a further 30mins or until it has doubled in size.
- Turn out onto a floured surface and gently flatten the dough with your hands to about 2cm – 3cm thick.
- Using a 7cm diameter pastry cutter (this is quite a bit smaller then a crumpet ring) cut out the muffin circles and lay them gently onto a floured tray. You will need to gently re-form the dough several times until all the dough has been cut into small circles.
- By the time you have cut out all the muffins the first ones will be ready for cooking.
- Heat a large frying pan with just a spot of butter to prevent the muffins from sticking.
- Butter the crumpet rings and put them into the heated pan to heat up too. Use a medium to high heat and adjust the temperature according to how fast your hob cooks.
- Gently pat the muffins to remove any excess flour prior to placing in the crumpet rings (otherwise the flour will burn and taste bitter)
- Cook for 3mins and then turn over (use tongs!) and cook for a further 1 minute. Each side should be a golden brown and the crumpet ring will gently cook the sides. The rings get really, really hot so take care when turning and removing the rings. They may well come off during the turning process, this is fine.
- They are cooked when the muffin is still soft but springy on the sides – do take care when testing as they are HOT!
- It is not always necessary to re-butter the rings. I like to wipe the pan with a buttered tissue between cooking batches as there can be a build up of excess flour and this will burn.
Eat straight away while still warm or reheat for a light snack later in the day. Perfect for savory toppings such as eggs and bacon or just as delicious with jam or marmalade. They are best on the day they are made, but will keep for a couple of days in an air tight tin.
2 thoughts on “English Breakfast Muffins”
Lovely. These are ‘properl’ muffins.
I hope you like them xx