When Master 5 decided that cereal, regular toast and even my stash of frozen home-made waffles wasn’t going to cut it for breakfast anymore, I needed a plan.
This massive big batch recipe of English Muffins – 36 the last time I made this recipe – has the delicious tangy flavour of the traditional sourdough raised muffin, but using either natural or Greek yogurt.
They also freeze extremely well, and defrost rapidly. I tend to freeze them in lots of four, and just take the out of the freezer the night before or morning of. Pop them in the toaster unsliced for a minute or two to defrost, then slice in half and toast again. Delicious with jam, honey, for making mini pizzas or my personal favourite: breakfast muffins imitating my childhood favourite from the golden arches: split a pork sausage, whip off the casing and flatten the meat into a patty and fry to imitate the sausage burger.
To get the proper yellow dusted coating, you’ll need a little handful of cornmeal, or fine/coarse polenta if you have that on hand; otherwise just dust with flour.
2.5 cups of milk
1 cup Greek or natural yogurt
120 grams butter
4 cups of wholemeal flour
4 cups of plain flour
3 tablespoons sugar
5 teaspoons dry yeast
3 teaspoons of salt
handful of cornmeal or polenta
Equipment: 2 non-stick pans or skillets, a ring mould about 8-12cm in diameter (I used 10c1. Preheat the oven to 180 degrees Celcius.
- In a small saucepan, warm the milk. Drop in the butter and allow to melt, but don’t let this mixture get too hot. Remove from heat. When this mixture is just warm, whisk in the 2 eggs and the yogurt. Set aside.
- In a large mixing bowl, combine flours, yeast, sugar and salt.
- Slowly add the liquid mixture while stirring with a large wooden spoon, your hands, or use a stand mixer with the dough hook
- Mix until thoroughly combined. It’s a wet mixture so don’t panic.
- Cover the mixture with cling film and allow to rise for 1 to 2 hours or until doubled in size
- Dust your surface with a generous amount of flour and scrape the dough onto it. Dust the top of the dough with flour also and using your hands or very gently with a rolling pin, press the dough until it is evenly 2-3 cm thick.
- Dust your cutter with flour before cutting out dough rounds and use a wide egg flipper to lift them from the counter and place on a floured tray. Allow to rest and rise for half an hour.
- After resting time, warming a couple of pans or skillets on medium heat. Dust the pans with cornmeal or polenta just before you place a few dough rounds in. You should be able to fit 2-4 in each pan, with ample space between so it’s not difficult to flip them.
- Toast on each side for 3 minutes until golden brown. Place toasted muffins on a lined baking tray. When you have filled one tray with muffins, place it in the oven to finish them for about 8 minutes. Like all breads, tap the centre to hear if it makes a hollow sound. If it does, it’s ready. If not, put them back in for a minute and test again.Allow to cool before freezing them in batches of however many you think your family will consume each morning. Using a 10cm ring mould I made 36 muffins.