These super quick and tasty English muffins don’t need any proving, making them ideal to put together quickly in just over 30 minutes. They’re therefore extremely versatile and suitable either for breakfast or for a quick snack.
Not to be confused with American style muffins, these are the traditional English dough based ones.
The reason why I’m making these today is that they form the base of the healthy eggs benedict recipe I’ll be bringing to you on Thursday. There’s nothing quite like keeping you in suspense eh? 😆
Folks, (fanfare time) I’m delighted to announce Paige as the winner of the TioTina Cookware Oven Gauntlets Giveaway. Thanks so much to everyone who took part and who shared the Neil’s Healthy Meals love as well. 🙂
Step By Step Guide To Making These Quick English Muffins
Isn’t it great to see that butter is back in favour after being blamed for so many health problems? I mean I’ve never had any issues with butter (in moderation of course), I just choose to leave it out of my daily cooking and include it mainly in my bread making instead.
This really is a quick recipe. Simply add the butter to the dry ingredients.
Add in the beaten egg.
Mix the dry and wet ingredients together.
Using your hands (I tried taking a picture of both of my hands kneading the dough together in the bowl here, and clicking the camera remote with my tongue, but gave up for fear of electrocution 😉 ) knead the dough into a ball.
Roll out the dough and cut into circles.
Over a very low heat, dry fry the circles of dough, turning regularly.
Once browned (not burnt) the English muffins are ready to be moved to a wire rack to rest, and to cool a little for a few minutes, which also completes the cooking of the dough inside each muffin.
Then simply cut in half and top with your favourite topping.
Or use them for the delicious healthy eggs benedict recipe!
- 200 g self-raising flour
- ½ tsp salt
- 20 g caster sugar or sweetener e.g. Stevia
- 50 g softened unsalted butter
- 1 egg beaten
- 2 tbsp skimmed milk
- Place the flour, salt and caster sugar in a mixing bowl.
- Add the melted butter and beaten egg and stir together.
- Gradually add the milk and then using your hands knead gently for a couple of minutes in the bowl to make an elastic dough.
- Roll out the dough on a lightly floured surface.
- Cut the dough into 1cm thick, 9cm diameter rounds.
- Gently heat a medium sized frying pan and dry fry the muffins turning regularly for about 4 minutes on each side in total.
- Allow to rest, and cool a little, on a wire rack for a few minutes before cutting and serving.
Wow, September. Where did you come from?
It is just me or are you guys finding that this year has totally flown by too? I mean it’ll soon be Christmas eh? Ha ha.
Folks, just before I head off today, leaving you with this yummy recipe and in anticipation of the recipe on Thursday I just wanted to say thanks!
Thanks for such an amazing response to the giveaway I mentioned earlier, and for just reading, sharing and commenting.
Judging by the volume of blog traffic I saw last Thursday too, you loved the Ben Nevis weekend post. You guys make it all worthwhile! 😀
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