Pyrex National Baking Week

Homemade Family Time
16th - 22nd
October 2017

English White Muffins

Cooking time: 
15-30 minutes
Preparation time: 
10-15 minutes
  • 300g rice flour or cornmeal
  • 400g Strong White Bread Flour
  • 150g plain flour
  • 200ml Just Milk
  • 200ml water
  • Pinch salt
  • 1 sachet Easy Bake Yeast
  • ½ tsp Billington’s Golden Caster Sugar
  • 2tbsp Stork tub, melted
  • Butter or vegetable fat to grease the pan
  • Pyrex Mixing Bowl
  • Heavy based frying pan or solid griddle
  • Sprinkle a Pyrex Non-Stick Baking Tray liberally with rice flour. Mix together the bread flour and plain flour, and warm through – either over a low heat or in the warm oven. Warm the milk and water.
  • Add the salt, yeast and sugar to the flours and mix in well. Combine the milk, water and butter. Make a well in the centre and pour in milk mixture. Mix well. Knead briefly until the dough has an even texture. Now simply cover with a damp teatowel and set aside to rise for at least 30 minutes, but it could be a few hours, until the dough has doubled in size.
  • Now drop spoonfuls of the dough on to the rice floured baking sheet, spaced well apart. Sieve over more rice flour. Cover with a barely damp teatowel and leave to rise again until ready to cook.
  • To cook, heat your griddle or frying pan to a moderate heat. Grease the pan lightly with butter or vegetable fat, put a little butter or vegetable fat on kitchen paper or muslin and wipe around the pan, this will give just the right amount of greasing.
  • Put your muffin rounds onto the hot pan. If they fall out of shape during the transfer, simply knock back into shape by turning with a palette knife or similar. Cook for 15 minutes or so, turning once. Set aside to cool.