English Muffin My Way

Seekh Kebab
24/08/2015
Coffee and Ginger Cake
30/08/2015

English Muffin My Way

English Muffin My Way

What can I tell you that you don’t already know about English Muffins? Well, there is a difference between English Muffins and English Muffins My way – and this is because of the way I make them. And how do I make them different from the rest? I add milk and olive oil and this will make sure that they end up softer inside and out. They are also hollow inside and much tastier. You will find that you don’t need to cut them right through as they are hollow – and if they are not then you are doing something wrong!

I used to make these muffins when I was young so this comes second nature to me. I was taught how to make this recipe by my auntie, many years ago in North Africa where people used to bake every day but now it seems a shame that most bread is shop bought. In some places in some countries they still bake their bread every day, to them It is more economical to do this, and they also like the traditional way to do it.There is no reason why bread or muffins should not be home-made from time to time as a treat. To me muffins are similar to bread except from the extra ingredients that I add.

Let’s see how to make it:

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English Muffin My Way
Votes: 3
Rating: 4.33
You:
Rate this recipe!
Prep Time 20 minutes
Cook Time 5 minutes
Passive Time 13 hours
Servings
bun
Ingredients
Prep Time 20 minutes
Cook Time 5 minutes
Passive Time 13 hours
Servings
bun
Ingredients
Votes: 3
Rating: 4.33
You:
Rate this recipe!
Instructions
  1. In a food processor, using a dough hook, add all the ingredients apart from the liquid milk, and mix well on a medium speed for about 10 mins.
  2. The dough should be soft, if it is not, add warm milk and mix for another 5 mins - a good dough should have bubbles - then leave to rest in a cool place until the next day.
  3. Now the dough should be doubled in size. Put on a clean work surface, add a little oil, and knead for a little bit.
  4. In the meantime have a large, clean, dry cloth and then sprinkle with fine semolina.
  5. Roll the dough thinly to about 1.1/2 cm Then cut to the sizes you wish, I used a large cutter. Next put on the prepared cloth and cover and then leave to rest for about 2 hours.
  6. On a medium heat have your skillet ready, I used an old fashioned one that someone gave me. Cook 1.1/2 mins on one side then turn over over and cook the other side.
  7. You can also freeze them uncooked, flat, in the tray, then loosen them and bag them. They will keep until you need them.
  8. If you wish you can also bag them as soon as you cook them, then freeze them, either way they are beautiful.
Recipe Notes

They should be nice and hollow when you open them.

I like to roll mine thinner because I don't like them to be heavy.

I use this recipe when I make Lebanese Chicken Shawarma, they go very well together.

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3 Comments

  1. shubha says:

    The muffins look very divine..tempted to try making them in my kitchen soon:)

  2. Anitha says:

    They are light and hollow, pictures makes it easy for me. Recipe bookmarked, Thank you

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