LACY’s ENGLISH MUFFINS
English muffins – soft baked in the oven – Makes 12
- Starter: (Make this the night before or between 8 and 12 hours before)
- Mix the following, cover and leave at room temperature:
- 1 ½ cup unbleached all purpose flour
- ¾ cup water
- 1/8th of a teaspoon instant yeast
- Dough: (when starter is ready)
- 1 ¾ cups unbleached all purpose flour
- 2 tablespoons cornstarch (Maizena)
- 1 teaspoon instant yeast
- 1 teaspoon salt
- 2 tablespoons sugar
- 2 teaspoons baking powder
- 2 Tablespoons vegetable oil
- ¾ cup water
Mix the starter and dough ingredients in a food processor or mixer for eight minutes. The dough is wet, so please do not add any more flour. Cover and let rise for 1 hour.
Spray or oil egg rings or English muffin rings or even if you just spoon onto a lined baking dish that will work fine too, perhaps not as pretty, but still just fine.
Spray a quarter measuring cup with spray and cook inside and out. After the dough has risen for an hour, placethe dough with the measuring cup into the moulds.
Use water on your finger tips to shape the dough nicely into your moulds.
Cover and rise for 1 hour.
Bake at 180°C for 15 – 25 minutes. I prefer 15 minutes for a lighter muffin.
Note:
The muffins in the picuture was baked for 25 minutes. When you take it out of the oven you will think it is crispy, but don’t be deceived because these muffins are lovely and soft. Almost spongy.
Recipe posted by Lacy Grey
Photos: Lacy Grey
