ENGLISH MUFFINS With a Twist !!!

These may not look much but English Muffins are rich on nutrients that’ll keep you energized throughout the day. These can be paired to various savory or sweet ingredients and are among the most enjoyed components of any breakfast meal. If you’re conscious about your weight, then stop worrying about it. These muffins are low on sugar, fats, & calories, and are much healthier than your average slices of bread.

Once you make these muffins using our recipe, you’ll instantly fall in love with them & never even think about buying these from any store. And if you think that you’ll require some high-end baking skills, then we’ll help you make these with ease at your own home (Without An Oven) and they’ll end up tasting like they’ve come straight out of heaven.

Lets get started...

INGREDIENTS:

Two & A Half (2 ½) Cups of All-Purpose Flour.

A little over Half Cup or Approx. 150 ml of Warm Milk.

One & Half (1 ½) Tablespoon of Butter.

One-Fourth (1/4) Teaspoon Instant/Dry Yeast.

One-Fourth (1/4) Teaspoon Salt.

Half Cup (1/2) of Warm Water.

 

PREPARING THE DOUGH FOR THE MUFFIINS:

- Pour and thoroughly Mix the flour, salt and yeast in a bowl.

- Next, in a separate bowl, add the melted butter, water and milk. Make sure that they’re slightly warm. Add them to the other bowl and mix all the ingredients together until you feel that it has a sticky consistency to it.

- Once the batter/mixture forms the right consistency (Not too wet, not too firm), cover the bowl with clear plastic wrap and set the bowl aside to rest for about 10 - 12 hours at room temperature. (The more the dough has rested, the better)

- After the batter has rested, it should have risen up and doubled in size.

- Roll the risen dough until it’s about 2 centimeters flat. (Make sure you use flour while you roll it so that it doesn’t stick much) and Use a round- shaped cutter that has been pre-dusted with flour to cut the muffins into shape. (Make sure there’s no left over Dough)

- To place the shaped muffins, take butter paper and put it over a tray. Transfer the cut muffins to the tray and cover them up again using the plastic wrap, setting aside to rest again for about an hour.

COOKING INSTUCTIONS:

- When the muffins have rested for about an hour, place a non-stick pan over a medium flame/heat.

- While the pan is warming up, lightly butter the muffins before you move the muffins into the pan.

- Once the pan is warm enough, transfer the muffins to the pan using a flat-head spatula, cover the pan with a lid.

- Leave the muffins to cook for about 6 minutes or until they’re perfectly golden brown before you flip them over to the other side.

- Once flipped, let them cook for another 4 minutes so that they’re perfectly cooked through.

- Place the muffins in a tray after they’re cooked and let them cool down so that you can enjoy those buttery bites of deliciousness.