Yes, I know Sunday’s are a morning for a lay-in… well they used to be before we had our daughter!

Getting woken around 7am each weekend morning… strange that on weekdays/school days we have to wake her up??

Homemade English Muffins aren’t too time-consuming so if you do get woken up at 7am like me, you can have fresh Muffins on the breakfast table for 8.30am maybe 9am at the outside.

Ingredients:

450g Strong Bread Flour; Pinch of Salt; 30g of Butter; 10g of Sugar; 300ml Milk; 7g of Dried Yeast

Method:

Put the butter in to a pan and gently melt the butter, add the milk and sugar and gently warm the liquid through, ensuring you only warm and not heat the liquid. Not that we allow Regan to do this bit, but a good tip is to circle your finger in the liquid as it is warming on a low heat and you’ll know when it is warm. Add the yeast and stir in and leave for 5 mins.

Weigh the flour in to a bowl and add the salt. We use a KitchenAid mixer to knead the dough, so with the flour in the bowl we add the liquid and let the machine knead for 10 minutes.

Remove the dough and put in a lightly oiled bowl and cover the dough and leave for 3/4 of an hour. After, this you are ready to cut out the Muffins.

Start warming a non-stick pan whilst you cut the Muffins out of the dough.

Sprinkle a generous dusting of cornmeal/ semolina on the work surface and gently stretch out the dough getting the depth as even as possible, around 2cm is perfect. Dust the top of the dough with cornmeal/ semolina and then using a round cutter we cut out the muffins.

Place using a flat spatula or palette knife in to the heated pan and dry fry them 5 mins each side, turning twice…. so they get 10 mins each side.

Leave to cool slightly, and break open rather than cut them and enjoy with butter, or maybe hollandaise and a poached egg.

Today, we had butter along with bacon and poached eggs…. yum!!