Proper English Muffins

Sometimes nostalgia just hits me just square between the eyes....and all I can do is to act on it.
This bout of nostalgia started with my flicking through Nigella's Feast and finding a recipe for Welsh Rarebit.

Welsh Rarebit!!

It has been years since I had that cheesey paste spread on a muffin at Betty's in Ilkley. Betty's - that Yorkshire institution of high teas and ladies who lunch.

So in the quest for Welsh Rarebit then I had to make Muffins first. This is the result of that search. And Muffins can be yours too in about 90 minutes from start to finish.

Proper English Muffins
Makes 6 lovely thick ones

450g flour
2 tablespoons sunflower oil
1 tablespoon dried yeast (=1 x 7g packet)
1 teaspoon salt
250ml warm water
Cornmeal

1. Mix the warm water, sunflower oil and yeast together in a large bowl.

2. Add in the flour and salt, mix well and bring together in a ball.

3. Oil the top, cover with cling film and leave in a warm place for 30-40 minutes to rise.
In my case, I have found the top of our coffee machine to be the perfect rising place.

4. Pre-heat oven to 175°C.

5. Knead until soft (5-10 minutes) and roll out to a thickness of about 2cm. Cut into 6 rounds (or more, depending on the size of your cutter). Roll in cornmeal.



6. Bake for 25-30 minutes until the tops are golden brown and the muffins sound hollow when tapped.
7. Leave to cool for as long as you can.....then spread with butter, or make Welsh Rarebit