Muffins


Additional historical information
Mrs Beeton (The Book of Household Management, Isabella Beeton, 1861) remarked that 'Muffins are not easily made, and are more generally purchased than manufactured at home'. In London, they could be purchased from street sellers like the nursery rhyme muffin man who lived in Drury Lane.

She recommended that 'To toast them, divide the edge of the muffin all round, by pulling it open, to the depth of about an inch, with the fingers. Put it on a toasting-fork and hold it before a very hot fire until one side is nicely browned, but not burnt; turn, and toast it on the other. Do not toast them too quickly, as if this is done, the middle of the muffin will not be warmed through. When done, divide them by pulling them open; butter them slightly on both sides'


Modern Recipe
English Muffins
500g plain flour,
5ml spoon salt,
5ml spoon sugar,
7g sachet fast action dried yeast,
1 egg,
250 ml lukewarm milk,
75g butter, melted

Sift the flour and salt. Add the sugar and yeast.
Make a well in the centre and add the egg, milk and butter. Using a knife, mix to a soft dough.
Turn the dough onto a lightly floured surface and knead for 2 minutes until smooth. Shape the dough into a ball and place in a large, lightly oiled bowl. Leave covered with a plastic wrap, in a warm place for 1 hour until the dough is well risen.
Knead dough again for 2 minutes, then roll out to 1cm thickness. Cut into rounds with a 7.5cm cutter and place on baking tray lightly dusted with flour.
Cover with plastic wrap and leave for 10 minutes.
Place in a moderately hot oven 200°C, 400°F, Gas Mark 6 for 8 minutes, turn over and bake for another 8-10 minutes until golden.

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