You’ll need a bit of time to make these, but certainly it is well worth the effort.

The tins I used were some mini cheesecake tins I bought years ago at the KMart. I think I only used them once for that purpose, but I’m pleased I held onto them as they were ideal for making these muffins ( left the base plate out to do so).

English Muffins

Makes 12 muffins

Ingredients

550g plain flour

2 teaspoons instant dried yeast

1 ½ teaspoons salt

3 teaspoons sugar

50g butter, softened

410ml lukewarm milk

1 large egg, lightly beaten

Semolina, for dusting (approximately ½ cup)

Extra flour for shaping process

Method

Mix the dry ingredients together in the bowl of a stand mixer.  Add the wet ingredients to the bowl and then, using the dough hook, mix for 5 minutes.

Cover the bowl with cling wrap and tea towel and leave to rise until doubled in bulk – this will take at least two hours.

Measure a piece of baking paper to fit a baking tray approximately 30cm x 40cm.  Cut the paper into 6 pieces (they needn’t be exactly square).  Repeat for another tray. Place 6 prepared paper pieces on each tray and sprinkle with semolina.

Grease 12 x 10cm rings that are approximately 4 to 5cm deep.

Place 6 of the rings on each tray.

Now turn the risen dough out onto a lightly floured surface and sprinkle with flour.  Do not knead but rather cut dough into 12 pieces and shape each into a ball.  Place one ball in each of the prepared rings and flatten gently to fit (more or less).

Cover with a tea towel and leave to stand for 30 minutes.

Close to end of rising time, heat a large frying pan over low heat and sprinkle with semolina.

Place as many muffins in as will fit comfortably – not all muffins will fit into the pan at the one time, so you can use two frying pans if you have them.  Even then the muffins will need to be cooked in batches.

Using an egg flip or similar, carefully remove the muffins, one at a time from the baking tray with the paper piece underneath still attached, and place in the frying pan. 

Cook for 10 minutes on one side, then remove the rings with tongs, and turn each muffin over.  Remove the paper during the process.  Cook for 10 minutes more to brown the other side. 

Meanwhile, have ready a baking paper lined baking tray and heat oven to 150 degrees C (fan forced).  At end of muffins’ time in the pan, place on baking trays and bake for 10 minutes, then remove to a wire rack to cool.  Don’t wait until all 12 have served their time in the pan, but rather bake as soon as each batch is removed, otherwise they might collapse while waiting, as the centres will not be fully cooked through.

Remove to a wire rack to cool and repeat the process with the remaining muffins.

VARIATION

Fruit Muffins

Makes 12 muffins

Ingredients

550g plain flour

2½ teaspoons instant dried yeast

1½ teaspoons salt

3 teaspoons sugar

3 teaspoons mixed spice

3 teaspoons ground cinnamon

Finely grated rind one lemon

50g butter, softened

420ml lukewarm milk

1 large egg, slightly beaten

250g mixed dried fruit

Semolina, for dusting (approximately ½ cup)

Extra flour for shaping process

Method

Mix the dry ingredients and lemon rind together in the bowl of a stand mixer.  Add the wet ingredients to the bowl and then, using the dough hook, mix for 4 minutes.

Stop the machine and add the dried fruit. Mix for one minute more.

Cover the bowl with cling wrap (or similar) and a tea towel and leave to rise until doubled in bulk – this will take at least two and a half hours.

Measure a piece of baking paper to fit a baking tray approximately 30cm x 40cm.  Cut the paper into 6 pieces (they needn’t be exactly square).  Repeat for another tray. Place 6 prepared paper pieces on each tray and sprinkle with semolina.

Grease 12 x 10cm rings that are approximately 4 to 5cm deep.

Place 6 of the rings on each tray.

Now turn the risen dough out onto a lightly floured surface and sprinkle with flour.  Do not knead but rather cut the dough into 12 pieces and shape each into a ball.  Place one ball in each of the prepared rings and flatten gently to fit (more or less).

Cover with a tea towel and leave to stand for 30 minutes.

Close to the end of rising time, heat a large frying pan over low heat and sprinkle with semolina.

Place as many muffins in as will fit comfortably –  not all muffins will fit into the pan at the one time, so you can use two frying pans if you have them.  Even then the muffins will need to be cooked in batches.

Using an egg flip or similar, carefully remove the muffins, one at a time from the baking tray with the paper piece underneath still attached, and place in the frying pan. 

Cook for 10 minutes on one side, then remove the rings with tongs, and turn each muffin over.  Remove the paper during the process.  Cook for 10 minutes more to brown the other side. 

Meanwhile, have ready a baking paper lined baking tray and heat oven to 150 degrees C (fan forced).  At end of muffins’ time in the pan, place on baking trays and bake for 10 minutes, then remove to a wire rack to cool.  Don’t wait until all 12 have served their time in the pan, but rather bake as soon as each batch is removed, otherwise they might collapse while waiting, as the centres will not be fully cooked through. Remove to a wire rack to cool and repeat the process with the remaining muffins.