Traditional English Breakfast Muffins

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It is so easy to make these traditional English breakfast muffins.  They are light and fluffy, perfect for breakfast.  We like to eat ours with sausage patties and fried eggs with the obligatory squirt of ketchup and a big old mug of piping hot tea.

But why not just buy them?

Well for a start, when you make them yourself you know exactly what has gone into making them.  It seems that soya/soy is being put into more and more processed foods, it’s getting more and more difficult to avoid it without making your own food from scratch. In case you didn’t know soya/soy is toxic, you can Google it to find out more.

Secondly, they just taste so much better than factory made, processed muffins and thirdly, they cost a fraction of the price to make yourself compared with their shop bought counterparts.

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Traditional English Breakfast Muffin Recipe

300ml lukewarm milk

2.5 teaspoons dried yeast

2 tablespoons sugar

50g / 1.5oz butter

450g / 1 lb flour

pinch of salt

Method
  1. Add the yeast and sugar to the milk, stir to combine.  Leave for a few minutes as you prepare the rest of the ingredients.
  2. Melt the butter, pour into the milk mixture.
  3. Add the flour and pinch of salt and combine until a smooth ball of dough has been formed.
  4. Leave in bowl covered with a tea towel at room temperature for 1 hour.
  5. Roll out dough to a thickness of 2cm and cut into 12-14 discs approximately 7cm in diameter.
  6. Leave discs on a baking tray at room temperature, covered with a tea towel for 1 hour.
  7. Heat a skillet or any other pan and preheat oven to 170°C/325°F.
  8. Brown both sides of each muffin and put back on the baking tray.
  9. Bake for 10 minutes and then let cool completely on a wire cooling rack.

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I really hope you get great results when you try making your own traditional English breakfast muffins.  Thank you so much for stopping by.

Much love,

Alexandra

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Print the recipe

Traditional English Breakfast Muffins

Easy, light and fluffy traditional English breakfast muffins.
Prep Time5 mins
Cook Time10 mins
Resting Time2 hrs
Total Time15 mins
Course: Breakfast
Keyword: food, recipe, breakfast, from scratch,
Servings: 12

Ingredients

  • 300 ml lukewarm milk
  • 2.5 teaspoons dried yeast
  • 2 tablespoons sugar
  • 50 grams butter
  • 450 grams flour
  • pinch of salt

Instructions

  • Add the yeast and sugar to the milk, stir to combine.  Leave for a few minutes as you prepare the rest of the ingredients.
    Melt the butter, pour into the milk mixture.
    Add the flour and pinch of salt and combine until a smooth ball of dough has been formed.
    Leave in bowl covered with a tea towel at room temperature for 1 hour.
    Roll out dough to a thickness of 2cm and cut into 12-14 discs approximately 7cm in diameter.
    Leave discs on a baking tray at room temperature, covered with a tea towel for 1 hour.
    Heat a skillet or any other pan and preheat oven to 170°C/325°F.
    Brown both sides of each muffin and put back on the baking tray.
    Bake for 10 minutes and then let cool completely on a wire cooling rack.

 

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