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English Breakfast Muffins
English Breakfast Muffins
Course
Bread
Prep Time
18
minutes
minutes
Cook Time
22
minutes
minutes
Servings
16
-18
Calories
196
kcal
Author
Mom Foodie Contributor
Ingredients
6
cup
Flour
2
tablespoon
Sugar
2 ¼
teaspoon
1 packet Yeast
1
Egg
½
teaspoon
Salt
1
cup
Milk
1
cup
warm Water
3
tablespoon
Butter
softened
Corn Meal
Instructions
Add yeast to warm water and allow to sit.
Warm milk and dissolve sugar in it. Set aside to cool.
Put 3 cups of flour, salt, butter, yeast mix and milk mix and beat until smooth.
Add remaining flour ½ cup at a time until a soft dough forms.
Knead for 5 minutes in mixer or 10 minutes by hand.
Place dough in a oiled bowl cover and let rise until doubled.
Meanwhile, lightly spray a griddle or large pan (or two) with cooking spray, then sprinkle generously with semolina or farina.
Punch down risen dough; divide into 16-18 pieces.
Roll each into a ball and gently press down to a 3" diameter.
Place each on the prepped griddle and dust tops with corn meal.
Cover and allow to rise for 20 minutes.
Preheat oven to 350.
Put griddle over low to low-med heat.
Cook muffins about 10 minutes on each side until golden brown.
If your muffins seem to be browning too fast, transfer them to oven to finish cooking through..
Allow to cool completely before storing.
Use a fork to gently pry muffins open before using.
Nutrition
Calories:
196
kcal
|
Carbohydrates:
35
g
|
Protein:
5
g
|
Fat:
3
g
|
Saturated Fat:
1
g
|
Cholesterol:
16
mg
|
Sodium:
97
mg
|
Potassium:
69
mg
|
Fiber:
1
g
|
Sugar:
2
g
|
Vitamin A:
100
IU
|
Calcium:
25
mg
|
Iron:
2.1
mg