English Muffins

English Muffins pic

These are amazing just simply served with butter and cheese or jam. But you can also use these as a base to a great breakfast. Either eggs benedict or a ‘breakfast bun’ with bacon and egg and fried tomato. Simple deliciousness.

625ml (2 ½ cups) cake flour

20 ml (4tsp) baking powder

5 ml (1 tsp) salt

15ml (1 Tbsp) white sugar

2 extra-large eggs

375ml (1 ½ cups) milk

60 butter, melted and cooled slightly

Cooking oil for frying

–       Sift the flour, baking powder and salt together. Add sugar

–       Whisk eggs, milk and melted butter together. Add to dry ingredients and beat until smooth. Leave to stand for 30 minutes.

–       Heat oil in a large frying pan. Place cutters or rings of about 7sm in diameter in pan. Pour mixture into cutters or rings to about 1.5 cm deep.


–       Fry slowly over medium heat until batter starts to set, then remove the cutters. Turn over and fry until golden brown or done.

–       Serve immediately

*Fry the muffins SLOWLY on both sides to make sure they are cooked through.

Makes about 15

Recipe from the Royal Baking Cookbook “The Royal Kitchen”


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