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    Puffy Gal
    Jun 10, 2020
      ·  Edited: Jun 10, 2020

    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 -




    Lonjevity Team
    Jun 10, 2020

    Another masterpiece, nice job. My only comment is in my experience you can't get a double rise with fiberflour, just not enough carb to feed the yeast, an hour rise is all I have been able to get. Try forming your muffins (rolling out and cutting, or flattening dough balls) right after the kneading. Then let rise in your rubbish bag for an hour. Then brown and bake.

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    Puffy Gal
    Jun 10, 2020  ·  Edited: Jun 10, 2020

    Thank you for pointing that out, it'll make things quicker! When you say you can't get a double rise do you mean it won't double in size, or it won't rise twice? I was too timid to try a single rise and potentially waste a third of a bag of fiberflour :-) I made the batch of dough as pictured in my bread machine which automatically proves the dough, hence me needing to let it prove again after shaping.

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    Lonjevity Team
    Jun 10, 2020

    It might well double in size but it won't do it twice. You can't knock it back and get it to double in size again. You only get one rise. It may well be that the food for yeast is exhausted after 60 minutes or so. It will be interesting to measure the actual carb content of the finished product to see how much carb is left in the dough after the yeast have been busy turning into CO2, alcohol and yeast biomass?

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    Puffy Gal
    Jun 10, 2020

    Ah thanks for clarifying - I will edit the recipe. My muffins still rose after a second prove but I guess not to their full potential, probably less of an issue for muffins but not so good for bread. I'm currently finalising a recipe for brioche style burger buns - I'll do the single rise next time so hopefully they'll turn out fluffier!

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    Lonjevity Team
    Jun 10, 2020  ·  Edited: Jun 10, 2020

    Regarding the rise time for yeast dough: I have taken time lapse video several times now and there is no doubt it stops rising after an hour.




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    Mrs Rebecca Hunt
    Dec 19, 2020

    Today was my first attempt at making these muffins. I've been using the recipe for months now as a loaf which works brilliantly (thanks Rachel!) But the muffins are awesome! Admittedly I made them too small so I got 14 out of the batch and they are mini muffins. But boy are they good?! Can't wait for breakfast in the morning now...!

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    Gillian Shannon
    Jun 10, 2020

    So you reference Wheat Gluten, is that the same as Wheat Gluten Flour?

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    Lonjevity Team
    Jun 10, 2020

    Gluten goes by several names but it's all the same: Vital Wheat Gluten, gluten, Seitan, never seen it called gluten flour but it is always derived from wheat flour by separating the starch from the protein.

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    Puffy Gal
    Jun 10, 2020

    Yes I used Vital wheat gluten.

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    Gillian Shannon
    Jun 10, 2020

    Brilliant thank you

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    Gillian Shannon
    Jul 5, 2020

    I’ve just tried these and they are absolutely delicious. I made a batch and froze them, and they remained delightfully soft and tasty. Very impressed

    Puffy Gal
    Jul 6, 2020

    I'm so pleased you liked them!

    Gillian Shannon
    Jul 5, 2020

    I’ve just tried these and they are absolutely delicious. I made a batch and froze them, and they remained delightfully soft and tasty. Very impressed

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    Rachel Thompson
    Aug 27, 2020

    We love this receipe, I also use it divided into four and shaped into bread rolls, rise for an hour and omit the browning stage and bake as breadrolls, great size for a burger and very soft, usually need 20:to 25 mins in oven as double the size of the muffins, don’t know if it’s the vital wheat gluten, and I prove them in my aga which is just on pilot light setting, for an hour covered, but get a great rise out of them

    Gerry Davies
    Aug 27, 2020

    Any pictures Rachel?

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    Rachel Thompson
    Aug 29, 2020




    I also use the shaping method to provide “tension” that you use when making normal bread rolls, seems to improve the rise and shape, once divided into balls I then have a “top” and bottom of the roll, tucking underneath all the way round quite a few times so you create a stretched top surface, difficult to explain, I follow “bake with jack” on YouTube and Facebook, he gives really good instruction on improving your baked goods

    Puffy Gal
    Aug 31, 2020

    Rachel thank you very much for the tip about bread roll shaping, I've always struggled with it. Just tried making rolls with this recipe and the Bake with Jack shaping method and they've turned out brilliantly!

    Rachel Thompson
    Oct 14, 2020

    Muffin mix with added chia seeds made into a divine soft loaf, I’ve experimented with mixing the warm milk and yeast and letting it start to bubble, then adding to the rest of the ingredients and proving at a slightly higher temperature, sure gets a good rise! Loaf pre shaped by “bake with jack” technique, for a loaf tin, before going into proving oven for an hour this is a 2lb loaf tin with same quantity of mix as in original receipe


    Puffy Gal
    Oct 15, 2020

    That looks delicious! Texture looks great.

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    Gillian Shannon
    Oct 17, 2020

    That looks superb.

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    Rachel Thompson
    Oct 26, 2020  ·  Edited: Oct 26, 2020

    As I never have milk in the house but always have sour cream or creme fraiche, I tried a mix of half sour cream half water whisked together, upped liquid to approx 250 ml, Warmed sour cream/water mix for 1 min in microwave, mixed in yeast and stood jug on aga for about 15 mins until yeast bubbling, also addEd a good dose of chia seeds. Combine all ingredients in my kenwood mixer with dough hook and knead for 10 mins, as the dough is softer using this method it’s easier to shape the loaf ( using the bake with jack loaf shaping method) place in 2lb loaf tin, cover with elasticated plastic topper so loads of room for expansion, and prove in aga, just above pilot light setting for an hour, bake at 160 fan for 25 to 30 mins, delightful soft loaf.


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    Lonjevity Team
    Oct 26, 2020

    Really does look like a scrumptious sandwich. Love the look of the crust as well.

    Thanks for posting, really appreciate it, Cheers, Gerry

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    Gerry Davies
    Dec 20, 2020

    Yes all the same stuff

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