Fill these easy English muffins with butter, cream, jam or melted chocolate.
These freshly made muffins are divine. They can be served straight from the pan with a good spread of butter and jam, or toasted on the inside and topped with your favourite sweet or savoury topping.
- Combine the sugar and yeast in a little bowl.
- Heat the milk and water together in a jug until tepid. Sprinkle in the yeast and let it sit until bubbly, around 10 minutes. Then, add the egg and butter and stir through.
- Place the flour and salt into the large bowl of a kitchen mixer with the paddle attachment. Turn on low and slowly pour in the yeast mixture. Turn to a medium speed and beat for 5 minutes, allowing the dough to come together. If it’s a little sticky, add a little more flour. Lightly oil a large bowl. Place the dough into the bowl. Cover and place into a warm area for 1 hour.
- Line two baking trays with paper and dust with polenta or semolina.
- Tip the dough onto a lightly floured bench. Gently press into a rectangle 2cm thick. Using a 6cm cutter, stamp out the muffins and gently place them onto the baking paper. Let them rest for 30 minutes in a warm area.
- Heat a heavy-based frying pan to a low heat to cook. Test with one muffin first, placing it into the pan, covering it with tinfoil, and cooking for 4 minutes on each side. Continue to cook the remainder.
- Split open and enjoy fresh with butter, marmalade or your favourite topping.
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