English White Muffins

Recipe Submitted By: bakingmad

These traditional savoury muffins have a lovely open texture. The dough is very wet, and best worked in a bowl instead of a surface. When kneading it will stretch the gluten wider and make the characteristic large open holes.

Preparation Time	15 minutes
Baking Time	20 minutes
Portions	Makes 12
Skill Level	Easy
Average Rating

Ingredients

300 grams	Rice Flour Or Cornmeal
400 grams	Allinson Strong White Bread Flour
150 grams	Plain Flour
200 ml	Milk
200 ml	Water
	Salt Pinch
1 sachet	Allinsons Easy Bake Yeast
½ tsp	Billington's Granulated Sugar
2 tbsp	Butter Melted
	Butter To Grease The Pan

Method

Click on the text to highlight the different stages as you go along,
or click the button above to enlarge all text

Sprinkle a baking tray liberally wth rice flour. Mix together the bread flour and plain flour, and Warm the milk and water.
Add the salt, yeat and sugar to the flours and mix 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 tea towel and set aside to rise for at least 30 minutes, this could take longer if the room temperature is cool. The dough will double in size.
Now drop spoonfuls of the dough on ot the rice floured baking sheet, space well apart. Sieve over more rice flour. Cover with a barely damp tea towel 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 vegetabel 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 simlar. Cook for 15 minutes or so, turning once. Set aside to cool