Bramasole

English muffins

also known as muffin splits

2 1/2 – 3 cups (350g-420g) flour
1 tbsp instant yeast
2 tsp sugar
1/2 tsp salt
2 c warm milk
1 egg beaten
1 tbsp butter
About 1/4 cup flour, Semolina, or cornmeal (polenta)

In a large bowl combine the instant yeast, sugar, flour and salt.
In a small pan, melt the butter then add the milk and heat gently. The liquid should be warm but not hot.
Make a well in the centre of the flour and pour in the butter and milk mixture. Use a knife to mix to a soft dough.
Leave to ferment for 10–15 minutes.
Roll on a floured (or Semolina, or cornmeal) bench to 1 cm thickness. Cut into circles using a large 10cm cutter. Re roll the trimmings. Rest for 28–30 minutes. Preheat oven to 245ºC.
Spray the oven with water. Drop muffins onto preheated, floured hot trays. After 4 minutes baking, muffins are turned over and baked for a further 3.5 minutes before reducing the oven to 165ºC, cook 10 mins further until lightly golden.

To serve split muffins in half and toast lightly and coat with lashings of butter and jam, honey, or whatever else you fancy. Or toasted in the morning for breakfast….yummy!

Cook’s Tip: If you are planning on freezing the muffins, split them first, they’ll defrost quicker.

For spicy fruit muffins

Add to the dry ingredients
1 tsp allspice
1 tsp cinnamon
1/2 tsp mixed spice
1/2 cup sultanas the have been pre-soaked in boiling water for a few minutes to plump them up