Tuesday, May 28, 2013

Normally I save the finished product photo for the end of my blog posts but that melting butter shot on a warm from the oven English Muffin was just too good not to put at the very top! 




450g All Purpose Flour
50g Butter
2 tsp. sugar
1 tsp. salt
1 tsp. fast action dried yeast
300ml warm semi skimmed milk
approx. 3 tablespoon fine semolina (polenta)



1. Place the flour in a large mixing bowl and rub in the butter,  Stir in the sugar, salt and yeast.  Make a well in the centre, pour in the milk and mix to a soft dough.
2. Turn out onto an un-floured work surface and knead for 8-10 minutes.  Place in an oiled polythene bag and prove in a warm place until doubled in size.  (About 45 minutes)
3. Grease four baking trays and sprinkle them with the semolina.
4. Knock back the dough and roll out to measure 1cm thick.  Using a cutter, cut out 11-12 muffins, re-rolling the dough as necessary.  Space well apart on two of the baking sheets, cover and prove in a warm place till doubled in size. 
5. Pre-heat the oven to 220 C/ 425 F.
6. Carefully place a prepared baking tray upside down on top of each tray of muffins.  Bake for 12-15 minutes until golden.  Cool on a wire rack.
They taste amazing fresh from the oven and toast the day after even better!  They need lots of butter and to be eaten whilst sipping English tea from fine china- just saying! 
These are also perfect for Eggs Benedict if you are in the mood for it!  Here is Gordon Ramsey's recipe for it

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  1. Looks absolutely delicious - I can almost taste and smell the wonderful aroma of newly baked bread. Alas you put me to shame! I'm retired and still cannot find time to make my own bread. Actually that's not true - I have the time and yet never take the time to do so. Shame on me and many congrats to you. You are a real star. Loads of love xxxx

  2. wow, these look absolutely delicious!!! I'm going to try them on the weekend!!

    1. They are scrummy! One batch never seems enough. Happy baking, let me know how you get on?


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