I was planning to post this on the blog last week, but I wasn’t completely happy with the outcome of the muffins so I decided to hold back a week and make another batch to see if the outcome was any different. And thankfully this time the muffins turned out slightly better so let’s get back to my original post…
I normally spend most Sundays making bagels so that I can enjoy them with a nice cup of coffee before I go to work each day. However, this last week I decided to try something new and make some English muffins. To be honest I’ve never been all that interested in English muffins and that’s mainly because I don’t know what to do with them. Should they be toasted, eaten fresh slathered in butter or are they meant to be piled high with naughty but nice fillings like bacon, egg and sausage? And that’s just the savory version.
I was inspired to make my own muffins after my husband bought home some raisin muffins and I was taken aback by how tasty they were. However, one look at the sugar content (13.9g per 100g) was enough to convince me to make my own slightly healthier version. So after a quick search online I soon found a recipe I liked the look of and off I went.
Although I’ve used a lot of Paul Hollywood’s recipes in the past I couldn’t resist making a few tweaks to his recipe. I very rarely bake with white flour so I switched to wholemeal flour for the first batch and then I used half wholemeal, half spelt flour for the second batch. I also reduced the sugar from 15g to 10g before adding some raisins for the first batch and cherries and orange for the second bake.
One of the best things about this recipe is the quick proving time. They only need 1hr 30 minutes, although to be fair I was pottering about when I made these so they probably had longer than the required 30 minutes for their second prove. But they didn’t go crazy big. What I also love about this recipe is the feel and texture of the dough. It has a lovely lightweight feel and the dough is very easy to work with.
The only downside is that I don’t have a 3.5 inch cutter so I decided for the first batch to cut out a mixture of larger and smaller sizes so that I could evaluate which would be the better size. From the first dough I got six muffins and then for the second batch I used the smaller cutter and got 10 muffins.
I’m used to baking bread in the oven so I was surprised to see that these need to be cooked on a griddle, or frying pan in my case, and for me this was the only issue I had. Although I left them for the required time and some cases even longer I was still unsure whether they were completely cooked through, even on some of the muffins in the second batch. The texture looked right but they seemed quite soft when compared with the bread I’ve made in the past, but perhaps this is the way muffins should be as when I asked my husband he said they were definitely cooked through.
So in conclusion although I enjoyed making these muffins and had other combinations (lemon and raisin) I wanted to test out. I don’t know if I would make these again as I much prefer the taste and texture of bagels. However, I haven’t made any plain English muffins yet so I might have one last attempt at the savoury version before giving up for good.