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How To make Crumpets & Muffins (English)
1 qt Water
2 oz Yeast
1/2 lb Potatoes
1/2 oz Salt
Flour MUFFINS: Wash, peel & boil the potatoes, rub through a colander, add the water (just warm enough to bear the hand in it without discomfort); then dissolve the yeast & salt in it, & stir in sufficient flour to make a moist paste. Beat it well in a deep bowl & then clear off the paste from the hands; cover over with a clean cloth & leave it to rise in a warm place. When it has well risen, & is light & spongy, turn it out on the table, dredge over with flour, & then divide it off into pieces about 3 oz in weight, roll them up into round shapes, & set them on a wooden tray, well dusted with flour to prove. When light enough, see that the hot plate is hot, & then carefully transfer the muffins from the tray, one at a time, using a thin tin slice for the purpose, taking particular care not to knock out the proof or the muffins will be spoilt. When they have been properly cooked on one side, turn over with the slice & cook the other side. When the muffins are done, brush off the flour, & lay them on a clean clothe or sieve to cool. To toast them, divide the edge of the muffin all round by pulling it open to the depth of about 1 inch with the fingers. Put it on a toasting fork & hold it before a
clear fire till one side is nicely browned, but not burnt; turn, & toast it on the other. Do not toast them too quickly, otherwise the middle of the muffin will not be warmed through. When done, divide them by pulling them open; butter them slighlty on both sides, put them together again, & cut them into halves. Pile on a hot dish & send quickly to table. Time: 25 to 30 minutes to bake. Sufficient for about 2 dozen muffins. CRUMPETS: Proceed exactly the same as directed for Muffins (above), but stir in only half the quantity of flour used for them, so that the mixture is more of a batter than a sponge. Cover over, & leave for 1/2 an hour. At the end of that time take a large wooden spoon & well beat up the batter, leave in the spoon, cover over, & leave for another 1/2 an hour. Then give the batter another good beat up. This process must be repeated 3 times with the intervals. When completed, see that the hot plate is quite hot, lay out some crumpet rings rubbed over inside with a little clean lard on a baking tin, & pour in sufficient of the batter to make the crumpets. When cooked on one side, turn over with a palette-knife, & when done take off on to a clean cloth to cool. Muffins & crumpets should always be served on separate dishes, & both toasted & served as quickly as possible. Time: about 20 minutes to cook. Sufficient for about 2 dozen crumpets.
How To make Crumpets & Muffins (English)'s Videos
How to Make English Crumpets & English Muffins
How I make English crumpets and English muffins. Perfect for English afternoon tea, hot buttered crumpets, breakfast sandwiches, or for snacks, toasted, or on sandwiches.
Recipe and unit conversion;
- 425g of flour is about 3 3/4 cups, or 15oz
- 25g of flour; about 1/4 cup, or 1oz
- 3g is about 1/2 teaspoon
- 5g is about 1 teaspoon
- 300ml is about 1 1/4 cups, or 10 fl. oz.
- 1 sachet of dried yeast ir about 7g, or 1 1/2 teaspoon
So delicious, so versatile!
Enjoy hot butter English crumpets or English muffins with your favorite toppings!
Crumpets recipe/ Pizza Crumpets - Nutella Crumpets - English Muffins
How to make English muffins, Pizza Crumpets soft & fluffy texture..
One recipe three options..
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Claire Saffitz Makes Classic English Muffins | Dessert Person
Claire Saffitz Makes Classic English Muffins | Dessert Person
Claire fact: English muffins made at home are fun to make, easy, and look just as good as store-bought but taste way better. Also true: it’s the only recipe in Dessert Person that doesn’t make a trip to the oven! Follow Claire as she walks you through the steps to getting those telltale nooks and crannies in your English muffins and how to make sure they cook all the way through in a skillet or griddle. Whether you like it sweet with jam or savory as the base of a breakfast sandwich, you’ll love the versatility of a freshly cooked English muffin.
#ClaireSaffitz #DessertPerson #EnglishMuffins
Special Equipment:
Instant-read thermometer, stand mixer, 3 1/2-inch round cutter (optional),
Griddle or large skillet (Preferably cast-iron)
Ingredients:
Classic English Muffins
1 1/2 cups whole milk (12.7 oz / 360g)
2 tablespoons unsalted butter (1 oz / 28g)
2 tablespoons honey (1.5 oz / 43 g)
1 teaspoon active dry yeast (0.11 oz / 3g)
2 3/4 cups bread flour (12.7 oz / 360g)
1/4 cup whole wheat flour (1.2 oz / 35g)
2 teaspoons Diamond Crystal kosher salt (0.21 oz / 6g)
Neautral oil, for the bowl and baking sheet
Cornmeal, for dusting
Video Breakdown:
0:00 Start
0:14 Intro to Classic English Muffins
0:28 Dessert Person Intro Animation
0:46 About English Muffins
1:47 Ingredients & Special Equipment
2:26 Scalding The Milk
5:53 Felix & Co. Updates
6:24 Mix The Dough
8:15 Dough's 1st Rise
10:30 Dough's 2nd Rise
12:15 Form & Griddle The Muffins
15:26 Flip The Muffins
17:18 A Maya Sighting
18:00 Top Your English Muffin & Taste
19:05 :)
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Photographer: Alex Lau
Food Stylist: Sue Li
Prop Stylist: Astrid Chastka
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Producer/Director: @VincentCross
Camera Operator: Calvin Robertson
Sound Engineer/Music: Michael Guggino
Editor: Hal McFall
Animation Credits:
Character Designer/Animator: Jack Sherry
Character Rigger: Johara Dutton
Background/Prop Designer: M. Cody Wiley
Background Illustrator: Jagriti Khirwar
English Muffins (No Knead)
How to make delicious English muffins, easy no knead method, simple full instructions, from start to finish.
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Disclaimer
This is to certify that all of my videos on this channel are NOT being sponsored in any way, by any one at this moment in time. Also, the viewer must take responsibility for his or her own safety and hygiene when replicating any of my recipes on this channel. The kitchen can be a dangerous place to work, please be careful. Also be aware of any allergies. Thank You.
Music used
Blue creek trail By Dan Lebowitz
Ibiza Dream by Chris Haugen
Tupelo Train by Chris Haugen
Lazy river rag By Dan Lebowitz
Front porch blues by Chris Haugen
How to Make: English Muffins (Crumpets) - No Oven Required
Learn to make an integral part of a good eggs benedict. The English Muffin. This recipe is super simple and does not require an oven!
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Ingredients you'll need:
Bread Flour: 480g
Yeast: 9g
Salt: 8g
Sugar:14g
Milk: 140g
Water: 140g
Unsalted Butter (Softened or Melted): 30g
When Crumpets meet English Muffins ????