English Muffins

Here is my recipe for English muffins, they’re baked instead of griddled as it’s hard to cook them in a frying pan without them burning. I originally tried using a higher proportion of regular fiberflour but the muffins came out too heavy. IMO adding a little wheat gluten improves the texture but you could leave it out and sub with more fiberflour instead. Make sure the muffins have cooled before slicing otherwise the centres will have a doughy texture. I’ve given the method for kneading by hand but you can of course use a stand mixer or bread machine dough setting for ease.

250g ultrafine fiberflour

40g regular fiberflour

10g wheat gluten

7g easy bake yeast

4g salt

1 tbsp sweetener e.g. erythritol

1tbsp soft butter

1 medium egg, lightly beaten

Approx 220ml milk, warmed slightly

1. Place the fiberflours, wheat gluten and easy bake yeast into a large mixing bowl. Add the salt, sweetener, butter and egg, then mix in enough milk to form a soft dough.

2. Turn the mixture out of the bowl onto a surface dusted with UF fiberflour and knead for around 10 minutes.

3. Tip the dough onto a silicone baking mat dusted with regular fiberflour, roll dough out to around 2cm thick. Cut into rounds, rerolling dough as necessary. You should get 6-8 muffins. Alternatively divide dough into 6-8 balls and roll out. Cover with a clean tea towel or plastic bag and leave to prove for around an hour until doubled in size.

4. Preheat the oven to 160 deg C.

5. Brown the proved muffin dough in a dry frying pan over a medium heat for one minute each side, handling them gently so you don’t knock out the air. Transfer them to a baking tray lined with baking paper or silicone mat and bake for around 15-20 minutes until cooked through.

Uncooked dough after proving -

After baking -