Fruit ‘n Spice English Muffins
English muffins are surprisingly very easy to make - you will be wondering why you haven't made them before. These fruit and spice muffins are a great twist on the traditional ones (and even better than store bought!) Your friends and family will think you are a cooking superstar! Check out the bottom of the recipe for handy freezer tips.
Recipe Tester Feedback: "I love English muffins and can't believe I've actually made my own. These were really delicious, even better than the store bought ones. Nice served with a cup of tea when they are fresh from the frying pan and smothered with butter, and equally as nice straight in the toaster from the freezer for a tasty breakfast." -Nadia
No: Egg / Nuts
Contains: Gluten / Dairy
Total Preparation Time Approx. 2 hours 30 minutes
Makes 10 muffins
Can be frozen
Ingredients
- milk - 160g
- water - 25g
- yeast - 2 tsp, dry active
- sugar - 1/2 tsp
- bakers flour - 360g
- egg - 1
- butter - 30g, melted, plus extra for greasing
- salt - pinch
- cinnamon - 2 tsp, ground
- nutmeg - 1/2 tsp, ground
- raisins - 80g
- mixed peel - 1 Tbsp, optional
- semolina - 4 Tbsp, fine
Method
- Place milk (160g) and water (25g) into bowl. Program 3 minutes / 37C / Speed 2.
- Add yeast (2 tsp) and sugar (1/2 tsp) to mixture. Mix Speed 5 / 5 seconds. Allow to sit and become frothy for about 5 minutes.
- Add flour (360g), egg (1), melted butter (30g), salt (pinch), cinnamon (2 tsp) and nutmeg (1/2 tsp). Program 4 minutes / Closed Lid / Kneading Function.
- Add raisins (80g) and mixed peel (1 Tbsp). Program 1 minute / Closed Lid/ Kneading Function.
- Transfer dough into an oiled bowl, cover with clingfilm and allow to rise for an hour and a half.
- Roll dough out to 1cm high. Be sure your dough isn't too high so that they don't cook through, or too low that you can't cut them in half.
- Cut circles from the dough with a cookie cutter. Dip both sides of each circle in semolina (4 Tbsp). Leave for 30 minutes to rise just slightly.
- Place a large nonstick frying pan or oiled griddle pan over medium heat. Be sure not to have your pan too hot or your muffins will not cook through and you'll burn your crust.
- Place 4 muffins into a pan and cook 6-8 minutes each side or until cooked through. This may require some experimenting as every pan and stove varies. Be gentle when transferring the muffins to the pan.
- Repeat for remaining dough circles.
- Slice in half and toast before serving. You can store in the freezer with baking paper between each muffin and toast from frozen.
Freezer Tips:
- You can store in an airtight container or bag in the freezer with baking paper between each muffin.
- Toast from frozen.
